Rinehardt Law - March 2021


We are proud to introduce our new intake coordinator, Jen Doklovic! Jen first joined our team in December 2020, and ever since, she’s fit right in. As intake coordinator, she is often the first to interact with our clients. It is up to her to put together their information and make sure all their paperwork is in order. With someone as passionate and dedicated as Jen, everyone who calls our office is in the best of hands. Yet, Jen admits, working in a law firm was never something she thought she would do in her life. Over the years, Jen worked in several office settings before, but never a law firm. That changed when she saw our ad. “As soon as I saw the posting, I said to myself, ‘I want to work there,’” Jen explains. “It had

Boursin Potato Gratin

This potato gratin is delicious and very rich. It is super easy and fast to make, and it is the perfect accompaniment for everything from a fancy dinner party paired with filet mignon to a rustic Sunday dinner with roast chicken. You can find Boursin cheese in most supermarkets.


• 2 cups heavy whipping cream.

• 1 5-oz package Boursin cheese with herbs

everything I loved to do. I immediately responded to it and, as they say, the rest is history. I feel very blessed that I get to wake up every morning and do a job I absolutely love.” With the pandemic still putting restrictions on our office, Jen has done most of her duties through virtual or telephone interactions. Taking care of our clients this way can be difficult, as we are unable to meet with them face to face, but Jen has done a wonderful job ensuring all our clients needs are met. Though we are grateful we can continue assisting our clients, we are all looking forward to meeting our clients again once things finally calm down. The care Jen puts into every client and case is a true reflection of who we are as a firm. As a team, we truly care for our clients and put all our efforts into giving them the best possible outcome for their case. “Everyone here is so passionate about what they do,” Jen says. Jen enjoys spending time with her husband Andy, their Australian Shepherd Bogart, and their three college-graduated children – usually while outside on their 76 acres! When Jen has free time, she loves traveling, especially anywhere with a beach. Later this year, Jen and Andy will be celebrating their 30th wedding anniversary.

• 3 lbs small red skin potatoes, unpeeled, scrubbed, and thinly sliced.

• Fresh parsley for garnish, minced


1. Preheat oven to 400 F. Over low heat, combine the cream and Boursin, stirring constantly until just combined and smooth. Remove from heat. 2. Grease or butter a 9x13 baking dish. Place half of the potatoes in overlapping rows on the bottom. Season generously with salt and pepper. Pour half of the cheese mixture over the potatoes. 3. Repeat with remaining potatoes and remaining cheese mixture. Place uncovered in oven and bake for 1 hour until lightly browned.

4. Garnish with minced parsley. Enjoy!


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