Boursin Cheese Scalloped Potatoes Recipe

Introduction

Boursin Cheese Scalloped Potatoes offer a rich and creamy twist on a classic side dish. The blend of smooth Boursin cheese with tender, thinly sliced potatoes creates a comforting, flavorful bake perfect for any occasion. This recipe is simple to prepare yet impressive in taste and presentation.

Ingredients

• 1 cup heavy cream
• 1 cup half-and-half
• 1 package Boursin cheese (Garlic & Herb flavor)
• 3 pounds russet potatoes, thinly sliced (Yukon Golds optional)
• 2 tablespoons fresh chives or green onions, chopped
• Salt and freshly ground black pepper, to taste
• Nonstick cooking spray (or butter for greasing dish)

Instructions

1. Step 1: Preheat oven to 400ºF (204ºC). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Step 2: In a saucepan over medium heat, combine heavy cream, half-and-half, and Boursin cheese. Stir until the cheese melts and the mixture is smooth, then remove from heat.
3. Step 3: Arrange half of the sliced potatoes in overlapping rows in the prepared baking dish. Season generously with salt and pepper.
4. Step 4: Pour half of the cream mixture evenly over the potatoes.
5. Step 5: Layer the remaining potatoes on top, season again with salt and pepper, then pour over the rest of the cream mixture.
6. Step 6: Bake uncovered for 55–60 minutes, or until the potatoes are fork-tender and the top is a golden brown.
7. Step 7: Remove the dish from the oven, sprinkle with chopped chives, and serve hot.

Tips & Variations

• Use a mandoline slicer to ensure evenly thin potato slices—just be careful with your fingers!
• Swap russet potatoes for Yukon Golds for a creamier texture.
• Add a handful of shredded Gruyère or Parmesan cheese between the layers for extra cheesiness.
• Prepare the dish ahead of time by assembling it covered in the refrigerator overnight; add 10 extra minutes to the baking time when ready to cook.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF (175ºC) until warmed through to maintain the creamy texture. Avoid microwaving to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of Boursin?

Yes, you can substitute Boursin with other creamy, flavored cheeses like cream cheese mixed with garlic and herbs. However, Boursin provides the best balance of flavor and texture for this recipe.

Do I need to peel the potatoes?

Peeling is optional. Russet potatoes work best peeled for a smoother texture, but Yukon Golds with their thin skins can be used unpeeled for added texture and nutrients.

Boursin Cheese Scalloped Potatoes Recipe

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★★★★★

4.4 from 83 reviews

This creamy and flavorful Boursin Cheese Scalloped Potatoes recipe is a perfect side dish for any occasion. Thinly sliced russet potatoes are baked in a rich mixture of heavy cream, half-and-half, and garlic & herb Boursin cheese, resulting in tender, cheesy layers topped with fresh chives. Easy to prepare and full of comforting flavors, it pairs wonderfully with roasted meats or holiday meals.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet potatoes, thinly sliced (Yukon Golds optional)

Dairy Mixture

• 1 cup heavy cream
• 1 cup half-and-half
• 1 package Boursin cheese (Garlic & Herb flavor)

Seasoning and Garnish

• 2 tablespoons fresh chives or green onions, chopped
• Salt and freshly ground black pepper, to taste
• Nonstick cooking spray (or butter for greasing dish)

Instructions

1. Preheat and Prep: Preheat your oven to 400ºF (204ºC). Grease a 9×13-inch baking dish using nonstick cooking spray or butter to prevent sticking during baking.
2. Make the Cream Sauce: In a saucepan over medium heat, combine the heavy cream, half-and-half, and Boursin cheese. Stir constantly until the cheese melts completely and the mixture is smooth. Remove the pan from heat once blended.
3. First Potato Layer: Arrange half of the thinly sliced potatoes in overlapping rows inside the prepared baking dish. Season generously with salt and freshly ground black pepper to enhance the flavor.
4. Pour Cream Mixture: Evenly pour half of the cream mixture over the first layer of potatoes, ensuring thorough coverage.
5. Second Potato Layer: Layer the remaining potatoes over the cream mixture, season again with salt and pepper for balanced seasoning, then pour over the remaining cream mixture.
6. Bake: Place the uncovered baking dish in the oven and bake for 55 to 60 minutes, or until the potatoes are fork-tender and the top turns a beautiful golden brown.
7. Finish and Serve: Remove the scalloped potatoes from the oven, sprinkle chopped fresh chives or green onions over the top, and serve hot for the best flavor and presentation.

Notes

• Use a mandoline slicer for evenly thin potato slices, but be careful to avoid injury.
• Substitute russet potatoes with Yukon Golds for a creamier texture profile.
• Add a handful of shredded Gruyère or Parmesan cheese between layers for an extra cheesy flavor boost.
• You can assemble the dish ahead of time, cover it, and refrigerate overnight. When ready to bake, add 10 extra minutes to the baking time.

Keywords: Boursin cheese, scalloped potatoes, creamy potatoes, potato casserole, garlic herb cheese, side dish, baked potatoes