Boursin Cheese Scalloped Potatoes are creamy, cheesy, and oh-so-delicious! With layers of tender potatoes and rich Boursin cheese, this dish loves to steal the spotlight at dinner.
You might find yourself going back for seconds (or thirds)—it’s that good! I love how easy it is to prepare; just layer, bake, and enjoy cheesy happiness in every bite.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect here because they’re starchy and creamy when baked. If you want to try something different, Yukon Golds work well too, giving a slightly buttery flavor.
Boursin Cheese: This garlic and fine herbs cheese adds amazing richness. If you can’t find Boursin, any herb cheese spread or cream cheese mixed with garlic powder and fresh herbs can be a good substitute.
Cream and Milk: Heavy cream makes the dish rich, but you can use half-and-half or a mixture of whole milk and low-fat milk if you’re looking to lighten things up a bit.
Garlic: Fresh garlic is best for flavor; however, pre-minced jarred garlic can save time if you’re in a hurry. Just use a little less since it can be stronger.
Parmesan Cheese: It gives a great crunchy topping, but you could use Gruyère or even a dairy-free cheese for a twist or dietary preferences.
What’s the Best Way to Layer Scalloped Potatoes?
Layering is key to ensure even cooking and flavor. Start by arranging potatoes evenly in your dish, avoiding overcrowding. After each layer of potatoes, pour sauce on top but don’t skimp. The sauce helps to cook the potatoes thoroughly.
- Use a sharp knife or mandoline to cut potatoes evenly for uniform cooking.
- Make sure the sauce is warm when you pour it over, so it seeps into the layers better.
- Finishing with a generous layer of sauce on top will ensure a creamy texture.
Remember, let your scalloped potatoes rest before serving. This helps them set up and makes it easier to serve. Enjoy your cooking!
How to Make Boursin Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced
For the Creamy Sauce:
- 1 (5.2 oz) package Boursin garlic & fine herbs cheese
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
For the Topping:
- 1 cup grated Parmesan cheese (for topping)
- Fresh thyme or parsley for garnish
- Butter, for greasing baking dish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 1 hour to bake. You’ll spend about 30 minutes preparing the potatoes and sauce, and then about 30-45 minutes baking. Don’t forget to let the dish sit for 10 minutes before serving—this makes it easier to serve and allows the flavors to settle. Perfect for a delightful side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, get your oven nice and warm by preheating it to 350°F (175°C). While that heats up, butter a 9×13 inch baking dish (or something similar) to keep your potatoes from sticking.
2. Make the Creamy Sauce:
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg (if you’re using it). Heat everything over medium heat just until it starts to simmer—this means you see little bubbles but it’s not boiling. Remove the pan from the heat and whisk in the Boursin cheese until it melts completely and the sauce is smooth. This will be the creamy goodness that makes the dish special!
3. Layer the Potatoes:
Now it’s time to layer! Start by arranging one-third of the sliced potatoes in your buttered dish. Then, pour one-third of your creamy Boursin sauce over the potatoes, making sure to spread it out evenly. Repeat this process with the remaining potatoes and sauce until you’ve used them all, finishing with a layer of the sauce on top.
4. Add the Parmesan Topping:
To create a lovely golden crust, sprinkle the grated Parmesan cheese evenly over that last layer of sauce. It will melt and turn crispy in the oven. Yum!
5. Bake:
Cover your dish tightly with aluminum foil and pop it in the oven. Bake for 45 minutes. After that, carefully remove the foil and continue baking for another 20-30 minutes. You want the potatoes to be tender and the top to get that delicious golden brown color.
6. Rest and Garnish:
Once done, take your creamy scalloped potatoes out of the oven and let them rest for about 10 minutes. This helps everything set and makes serving easier. Before you serve, sprinkle some fresh thyme or parsley on top for a pop of color and fresh flavor!
Enjoy these creamy, flavorful Boursin Cheese Scalloped Potatoes as a delicious side dish to any meal!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal for their creaminess, Yukon Gold potatoes also work well, providing a slightly buttery flavor in the dish.
Can I Make This Recipe Gluten-Free?
Absolutely! The ingredients in this recipe are gluten-free, so just ensure any additional ingredients or garnishes you use are also gluten-free. Enjoy without worries!
What Should I Do If I Don’t Have Boursin Cheese?
If you can’t find Boursin cheese, you can substitute it with any soft garlic herb cheese spread or make a quick mix using cream cheese, garlic powder, and chopped fresh herbs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven or microwave, adding a splash of milk or cream to revive the creamy texture if needed.