Boursin Potatoes Gratin

Yes, I was crazy enough to pair this with the over-the-top amazing beef tenderloin, which also has cream (I didn't have much else to eat that day, plus I went extra hard at the gym the next day, so it should all balance out, right? Right?)  It was partly due to my first recipe choice failing at the beginning.  I had originally chosen a gratin with leeks and Gruyère cheese; the first part is to cut up the leeks into rounds and then cook them in butter, covered, over medium heat.  Not sure what was wrong with this (apart from my reducing the original amount by half, as I did not need 10-12 servings (!)), but the leeks started carmelizing and then nearly burning, despite stirring occasionally as indicated.  The leeks had nearly disintegrated by the time I gave up on the idea and threw them out.  I searched quickly for a second choice of recipe; recalling that I had some Boursin that needed to be used up, I decided to search for Boursin gratin potatoes, wondering only briefly if it existed (nearly every combination of stuff like this that I have come up with in my head has yielded results, so I'm less surprised each time).  Sure enough, food.com came through, with a recipe that was simple and had great reviews:

http://www.food.com/recipe/boursin-cheese-potatoes-25266

Ingredients:
1 package (5 oz.) Boursin cheese (used garlic and herbs, think any variety would do)
1 c. 2% milk
1 c. heavy cream
kosher salt and coarse ground black pepper
~2.5 lbs. russet potatoes (or red potatoes, as the original uses), sliced

Instructions:

1. Heat oven to 375°F (I actually used my toaster oven on the turbo setting, so you may need slightly higher temp in traditional oven.)

1. Over medium heat in a medium saucepan, cook the cheese, milk, and cream, stirring until well-combined and smooth (there were still a few tiny chunks of Boursin in mine, which I discovered after I went to pour it).

2. In a glass 8" x 8" dish, make a layer of the sliced potatoes.  Salt and pepper to taste, then pour 1/3 of the cheese/cream mixture over them.

3. Repeat the layering 2 more times.

4. Place in oven, uncovered and bake for around 1 hour.  (It took about that long even on the 'turbo' setting, so you may need additional time.)  The top should start to brown a little about halfway through the baking.

5. Once potatoes are softened to your preference, remove from oven and let stand 10 minutes prior to serving.  Enjoy!