Boursin Cheese Scalloped Potatoes

There are certain dishes that just scream comfort, and Boursin Cheese Scalloped Potatoes is one of them. Imagine layers of thinly sliced potatoes baked in a velvety, cheesy sauce until golden, bubbly, and irresistible. This isn’t just another potato side dish—it’s the kind of recipe that makes people hover near the oven, fork in hand, pretending they’re “just checking on it.”

If you’ve ever found yourself scrambling for a holiday side or just craving something rich and soul-satisfying on a random Tuesday night, this dish is your new best friend. Creamy, garlicky, and downright dreamy, it’s a recipe that feels gourmet but doesn’t make you break a sweat in the kitchen.

Why You’ll Love These Boursin Cheese Scalloped Potatoes

• Ultra-creamy texture: Thanks to heavy cream, half-and-half, and that magic wheel of Boursin cheese.
• Big flavor, little effort: Garlic, herbs, and cheese do most of the heavy lifting here.
• Crowd-pleaser status: Perfect for Thanksgiving, Easter, Sunday dinners—or any time you need applause from the dinner table.
• Make-ahead friendly: A lifesaver when you don’t want to be tied to the kitchen during a gathering.

Ingredients You’ll Need

Here’s what goes into this potato masterpiece:

• 1 cup heavy cream – full fat is non-negotiable here.
• 1 cup half-and-half – balances richness without going overboard.
• 1 package Boursin cheese (Garlic & Herb flavor) – creamy, tangy, and a little garlicky magic.
• 3 pounds russet potatoes, thinly sliced – Yukon Golds work too if you like a creamier texture.
• 2 tablespoons fresh chives (or green onions) – for that pop of freshness on top.
• Salt + freshly ground black pepper – the basics that make everything shine.

How to Make Boursin Cheese Scalloped Potatoes

Making these potatoes is much easier than it looks (and way less intimidating than the word “scalloped” suggests). Here’s a step-by-step guide to help you nail it every time:

1. Preheat and prep:
   Start by heating your oven to 400ºF. This ensures your potatoes will bake evenly and get that golden-brown top we’re all after. Spray a 9×13-inch baking dish with nonstick spray—or lightly butter it if you’re feeling fancy. This step saves you from wrestling with stuck-on cheese later.
2. Create the creamy sauce:
   In a medium saucepan, combine 1 cup of heavy cream, 1 cup of half-and-half, and your package of Boursin cheese. Heat over medium, stirring constantly. At first, the cheese might look a little lumpy (don’t panic!), but as it melts, everything comes together into a smooth, velvety sauce. This is the flavor powerhouse of the dish, so sneak a little taste—you deserve it.
3. Slice and layer the potatoes:
   Thinly slice your russet potatoes (a mandoline slicer makes this super quick). Arrange half the slices in overlapping rows in your prepared baking dish—think roof shingles. This helps the sauce seep into every nook and cranny. Season generously with salt and pepper; potatoes love seasoning, so don’t hold back.
4. Add the first layer of cream sauce:
   Pour half of the warm Boursin cream mixture evenly over the potatoes. The sauce will ooze down between the layers, which is exactly what you want.
5. Repeat the magic:
   Add the rest of your sliced potatoes in the same overlapping pattern. Season again with salt and pepper, then pour the remaining cream sauce over the top. Use a spatula to gently spread it out so all the potatoes are covered.
6. Bake to bubbly perfection:
   Slide the dish into the oven and bake uncovered for 55–60 minutes. You’ll know it’s done when the potatoes are fork-tender and the top is beautifully golden brown. If you like a little extra crispiness, you can broil it for 2–3 minutes at the end—but keep a close eye so it doesn’t go from golden to “oops.”
7. Add a fresh finishing touch:
   Once out of the oven, sprinkle the dish with freshly chopped chives or green onions. That little pop of green not only adds flavor but also makes the whole dish look restaurant-worthy.

Then comes the best part: serving it up and watching everyone go back for seconds.

Cooking Tips & Tricks

• Mandoline magic: If you’ve got one, use a mandoline slicer for evenly thin potatoes (and faster prep). Just mind those fingertips!
• Golden top hack: If you love an extra-crispy top, broil the dish for the last 2–3 minutes.
• Potato swap: Russets give you structure; Yukon Golds make it creamier. Choose based on your mood.
• Flavor boost: Want to go wild? Add a handful of shredded Gruyère or Parmesan between layers.

A Little Story From My Kitchen

The first time I served these potatoes was at a holiday dinner. I set the pan on the table, turned around to grab the turkey, and when I came back—half the dish had mysteriously disappeared. Let’s just say my family has a suspiciously fast way of “taste testing.” Now it’s a tradition to make a double batch, because one pan simply isn’t enough.

FAQs About Boursin Cheese Scalloped Potatoes

Bring Comfort to Your Table

These Boursin Cheese Scalloped Potatoes are more than just a side dish—they’re a hug on a plate. Creamy, garlicky, and so satisfying, they’ll turn even the simplest dinner into something special. Whether you’re hosting the holidays, feeding a crowd, or just treating yourself, this recipe guarantees happy faces (and maybe a few requests for seconds…or thirds).

More Recipes You’ll Love

If these creamy, cheesy potatoes made your heart skip a beat, you’ll definitely want to try a few more dishes from the Chicken Magic kitchen:

• Warm up on a chilly night with this cozy bowl of Tomato Soup with Cheddar Bay Dumplings—comfort food at its finest.
• If you’re craving another potato twist, these Creamy Garlic Sauce Potatoes are a rich, flavorful side that pairs beautifully with chicken or steak.
• For pasta night with a gourmet spin, you can’t go wrong with Creamy Boursin Chicken Pasta—it’s indulgent and ready in no time.
• Looking for something hearty yet fresh? Try the Shepherd’s Pie Baked Potatoes for a fun, filling twist on a classic favorite.

Each of these recipes is simple, satisfying, and guaranteed to bring that same cozy comfort to your table.

Boursin Cheese Scalloped Potatoes

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• Author: Aneta
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

These Boursin Cheese Scalloped Potatoes are the ultimate creamy, cheesy side dish. Tender layers of potatoes are baked in a rich garlic-herb cream sauce until golden and bubbly—perfect for holidays, family dinners, or anytime comfort food cravings hit.

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Ingredients

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• 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)

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Instructions

1. Preheat oven to 400ºF (204ºC). Grease a 9×13-inch baking dish with nonstick spray or butter.

2. In a saucepan over medium heat, combine heavy cream, half-and-half, and Boursin cheese. Stir until melted and smooth, then remove from heat.

3. Arrange half of the sliced potatoes in overlapping rows in the baking dish. Season generously with salt and pepper.

4. Pour half of the cream mixture over the potatoes.

5. Layer the remaining potatoes, season again, and pour over the rest of the cream mixture.

6. Bake uncovered for 55–60 minutes, or until potatoes are fork-tender and the top is golden brown.

7. Remove from oven, sprinkle with chives, and serve hot.

Notes

For evenly thin potatoes, use a mandoline slicer (careful with your fingers!).
Swap russet potatoes with Yukon Golds for a creamier texture.
Add a handful of shredded Gruyère or Parmesan between layers for extra cheesiness.
Can be assembled ahead, covered, and refrigerated overnight. Bake with 10 extra minutes when ready.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 portion (about 1/8 of recipe)
• Calories: 360 kcal
• Sugar: 2 g
• Sodium: 390 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 75 mg