A rich and creamy au gratin potato dish featuring red potatoes, a blend of cheeses (Boursin, Parmesan, Gruyère, cheddar), and Cajun seasoning, baked until golden and bubbly.
1. Preheat oven to 375°F and grease a baking dish.
2. Melt butter in a skillet, add minced garlic, and cook until fragrant.
3. Add heavy cream and Boursin cheese, stirring until combined. Mix in Parmesan cheese, once it starts to bubble turn off heat.
4. Add Cajun seasoning and black pepper, whisking until smooth.
5. Thinly slice the 6 red potatoes and give them a rinse in cold water.
6. In the baking dish, layer the potatoes, then top with sauce and a mix of Gruyère and cheddar cheese. Repeat until all ingredients are used.
7. Top with remaining sauce and cheese. Cover with foil and bake for 45 minutes.
8. Remove the foil and bake for another 15 minutes. For an extra golden, bubbly top, broil on high for the last 2-3 minutes.
9. Garnish with fresh parsley and enjoy!
