Recipe: Spinach Gruyere Potato Gratin

INGREDIENTS

1 cup

heavy whipping cream

1 cup

half and half

1 5.2 ounce package

Boursin Cheese with Garlic and Herbs

1 1/4 tsp

kosher salt

2 tbsp

finely minced Italian flat parsley (about 1/3-1/2 cup leaves measured before mincing)

fat garlic cloves, crushed or finely minced

(9- to 10-ounce) container frozen chopped spinach, thawed and squeezed dry

3 lb

Idaho Russet potatoes (or Idaho Yukon Gold potatoes), peeled, thinly sliced (about 1/8-inch-thick slices)

Freshly ground pepper

4 oz

Gruyere, shredded