These Boursin cheese scalloped potatoes are creamy, cheesy, and simply comforting. With layers of thinly sliced potatoes topped with rich cheese, it’s a side dish that steals the show!
Honestly, who can resist that cheesy goodness? 🧀 I could eat these potatoes every day! They’re easy to whip up and make any meal feel special. Pair them with your favorite protein, and enjoy!
Key Ingredients & Substitutions
Russet Potatoes: These are great for scalloped potatoes because they hold their shape and create a creamy texture. If you don’t have russets, you can use Yukon gold potatoes for a slightly buttery flavor.
Boursin Cheese: This garlic and herb cheese adds a lot of flavor, but if you can’t find it, cream cheese with some garlic powder and fresh herbs mixed in can work as a substitute, although it won’t have the same depth.
Heavy Cream & Whole Milk: This combination gives a rich texture. If you want a lighter dish, you could replace part of the cream with broth or use half-and-half instead, though keep in mind the creaminess will change.
Gruyère Cheese: If you want additional flavor on top, Gruyère is perfect. However, feel free to use sharp cheddar, mozzarella, or even a dairy-free cheese if you’re looking for a substitute.
How Do I Achieve the Best Layering for My Scalloped Potatoes?
The layering of potatoes and sauce is essential for even cooking and flavor distribution. Start with a base layer of potatoes and pour over enough of the cheesy sauce to soak in without drowning them.
- Layer half the sliced potatoes at the bottom of the dish.
- Pour half of the Boursin cream sauce evenly over this layer.
- Repeat with the remaining potatoes and sauce.
- If you’re adding cheese on top, sprinkle it just before the final bake.
This careful layering ensures each bite is creamy and delicious! Make sure the slices are evenly spaced to cook uniformly, and remember to allow the dish to rest before serving; this helps with slicing and serving alone.
Boursin Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Potato Layers:
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh thyme sprigs for garnish)
For the Creamy Boursin Sauce:
- 1 package (5.2 oz) Boursin garlic and herb cheese
- 2 cups heavy cream
- 1 cup whole milk
For the Topping:
- 1 cup shredded Gruyère or sharp white cheddar cheese (optional for extra gratin topping)
- 2 tablespoons unsalted butter (for greasing the baking dish)
How Much Time Will You Need?
This dish takes about 15 minutes to prep, plus 1 hour and 10-15 minutes of cooking time—45 minutes covered baking, 20-25 minutes uncovered baking, and an optional 2-3 minutes under the broiler for a beautiful golden top. Don’t forget to let it sit for a few minutes before serving! Overall, you can expect about 1 hour and 30 minutes from start to plating.
Step-by-Step Instructions:
1. Prepping the Dish:
Start by preheating your oven to 375°F (190°C). While it heats up, take a large baking dish, about 9×13 inches, and generously butter it with the 2 tablespoons of unsalted butter. This will keep the potatoes from sticking—no one wants that!
2. Making the Creamy Sauce:
In a medium saucepan, mix the heavy cream, whole milk, minced garlic, salt, and pepper. Heat it gently over medium heat, stirring occasionally until it’s hot but not boiled—about 4-5 minutes should do. Then, add the Boursin cheese, whisking away until it’s fully melted and the mixture is creamy smooth.
3. Layering the Potatoes:
Now it’s time for the fun part! Arrange half of the thinly sliced potatoes in a nice even layer at the bottom of your prepared baking dish. Pour half of that delicious Boursin cream sauce over the potatoes, making sure to cover them evenly.
4. Completing the Layers:
Repeat the process with the remaining potato slices, layering them on top and then pouring the rest of the sauce over everything. If you’re using the shredded Gruyère or cheddar cheese, sprinkle it evenly on top for that lovely golden crust.
5. Baking Time:
Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for about 45 minutes. After that, carefully remove the foil (watch out for steam!), and bake for another 20-25 minutes until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
6. Finishing Touches:
If you want the top to be extra crispy, you can broil the dish for an additional 2-3 minutes. Just keep an eye on it so it doesn’t burn! Finally, take it out of the oven and let it rest for about 5-10 minutes before serving. This resting time helps everything settle in nicely.
7. Serving:
When you’re ready to serve, garnish your Boursin cheese scalloped potatoes with fresh thyme leaves or sprigs for a pop of color and added flavor. Serve warm as a comforting, creamy side dish that’s perfect for special occasions or family dinners!
Enjoy your delicious creation!
Can I Use Different Types of Cheese?
Absolutely! If Boursin cheese isn’t available, cream cheese mixed with garlic and herbs is a great substitute. You can also try using other flavorful cheeses like goat cheese or herbed cream cheese, but it may alter the overall taste slightly.
Can I Prep This Dish Ahead of Time?
Yes, you can prep the dish a day in advance. Assemble the potatoes and sauce just until before baking, then cover and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
What Can I Serve This With?
Boursin cheese scalloped potatoes make a wonderful side dish to roasted meats, grilled chicken, or even a hearty salad. They pair beautifully with green beans, asparagus, or a fresh garden salad for a well-rounded meal.
