Creamy Scalloped Potatoes

I found this recipe on the favorite ones of chef in training's hubby.  I have not tried them yet but plan to, and will post this on my site for now as I have no doubt they are out of this world.  Can find his comments herehttp://www.chef-in-training.com/2012/12/creamy-scalloped-potatoes/

Creamy Scalloped Potatoes

Ingredients:
10-11 small red potatoes
2 (5.2 oz) package Boursin cheese , I use the Garlic and Fine Herb Flavor  (found at Sam's or Costco)
1 pint heavy whipping cream
grated Parmesan Cheese
salt
Instructions:
Scrub potatoes and cut off the ends.  Thinly slice them in a food processor or by hand if you don't have one.  The thinner the better.
Mix together Boursin cheese and heavy whipping cream until evenly combined.
Spread a layer of potatoes in 9 x 13 baking dish.  Salt lightly.  Pour some of the cream/cheese mixture over the potatoes.  Compress by mashing with hand.  This helps the cream/cheese mixture get in all the cracks and spaces of the potatoes.  Sprinkle lightly with parmesan cheese.
Continue this layering process with the salt, cream /cheese mixture and parmesan cheese, mashing between each layer.  I typically get about three different layers.
Bake at 350 degrees until done (about 1 hour to 1 hour and 20 minutes)