16.5 ozcontainer spreadable garlic-herb cheese i.e. Boursin or Alouette
1Tbspchopped fresh chives
Instructions
Preheat oven to 350°F. Butter bottom and sides of a 13 x 9 inch baking dish with 1 Tbsp butter or spray with cooking spray. Set aside.
In a large pot, cover cubed potatoes with cold water. Season water with 1 tsp salt. Bring to a boil cooking over medium-high until fork-tender, about 12-15 minutes. Drain well.
Return potatoes to pot. Using an electric mixer whip in 4 Tbsp butter, half and half, 1 tsp salt, garlic powder, onion powder, pepper and nutmeg. Whip for 2 minutes or until creamy and fully combined. Add additional half and half as needed while whipping. Taste and adjust salt to your taste.
By hand, mix in 1½ cups shredded cheese, garlic-herb cheese spread, and chives. Stir until evenly distributed.
Spread potatoes into baking dish. Sprinkle the top with remaining shredded cheese. Bake immediately or cover with plastic wrap and refrigerate for several hours or overnight.
If chilled, remove from refrigerator at least 30 minutes before baking. Dot the top with the remaining 1 Tbsp of butter (more if desired) then place into the preheated oven.
Bake for 40-45 minutes or until the top is golden and potatoes are heated through. Let stand 5 minutes, then serve.
Notes
You may use classic yellow cheddar cheese in this recipe, if desired.
Light Alouette or 1/3 less fat spreadable garlic herb cream cheese works well in this recipe.