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.
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
Preheat oven to 400ºF (204ºC). Grease a 9×13-inch baking dish with nonstick spray or butter.
In a saucepan over medium heat, combine heavy cream, half-and-half, and Boursin cheese. Stir until melted and smooth, then remove from heat.
Arrange half of the sliced potatoes in overlapping rows in the baking dish. Season generously with salt and pepper.
Pour half of the cream mixture over the potatoes.
Layer the remaining potatoes, season again, and pour over the rest of the cream mixture.
Bake uncovered for 55–60 minutes, or until potatoes are fork-tender and the top is golden brown.
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