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
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1 cup heavy cream
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1 cup half-and-half
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1 package Boursin cheese (Garlic & Herb flavor)
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3 pounds russet potatoes, thinly sliced (Yukon Golds optional)
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2 tablespoons fresh chives or green onions, chopped
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Salt and freshly ground black pepper, to taste
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Nonstick cooking spray (or butter for greasing dish)
Instructions
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Preheat oven to 400ºF (204ºC). Grease a 9×13-inch baking dish with nonstick spray or butter.
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In a saucepan over medium heat, combine heavy cream, half-and-half, and Boursin cheese. Stir until melted and smooth, then remove from heat.
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Arrange half of the sliced potatoes in overlapping rows in the baking dish. Season generously with salt and pepper.
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Pour half of the cream mixture over the potatoes.
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Layer the remaining potatoes, season again, and pour over the rest of the cream mixture.
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Bake uncovered for 55–60 minutes, or until potatoes are fork-tender and the top is golden brown.
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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