Boursin potatoes

This recipe comes from the Birmingham Junior League cookbook. 

2 1/2 pounds Yukon gold potatoes, sliced thinly
2 cups heavy cream
5 ounces Boursin cheese
3 T shallots, minced
salt and pepper

Heat the cream, cheese and shallots until cheese in melted.  Line a baking dish with half of the potatoes.  Sprinkle with salt and pepper.  Pour half of the cheese mixture on top.  Layer the rest of the potatoes and pour the remaining sauce on top.  Bake at 400 for 50 minutes.