Our Boursin Cheese Scalloped Potatoes Are Creamy, Deliciously, And Uniquely Buttery. They Have A Velvety Texture and A Rich Garlicy-Herb Flavor!
Scalloped Potatoes are one of my favorite foods in the world. I have lots of recipes for them. This recipe makes scalloped potatoes that are wonderfully rich, creamy and deliciously buttery. I’ve honestly never tasted their like. The Boursin cheese is the secret ingredient. It’s what really adds all the wonderful extra richness to this recipe. The recipe calls for using Boursin cheese with herbs and garlic so you get the added bonus of all the garlic and herb flavoring, as well creating a unique flavor, not found in any other scalloped potato.
Boursin cheese is a soft, creamy, spreadable cheese that is available in most grocery stores. Its texture is similar to whipped cream cheese. It comes in a variety of flavors and is obviously great in this recipe, or just used as a spread for crackers.
Boursin Cheese Scalloped Potatoes
Ingredients
- 1 Cup Heavy Cream
- 1 Cup Half and Half
- 1-5 Ounce Package Boursin Cheese with Herbs And Garlic Broken Into Small Chunks
- 3 Pounds Russet Potatoes Peeled And Sliced
- 2 Tablespoon Fresh Chives Chopped
- To Taste Salt
- To Taste Pepper
Instructions
- Preheat an oven to 400 degrees and arrange a rack in the center position. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- In a medium saucepan, add cream, half-and-half and Boursin cheese and heat over medium heat. Stir constantly until mixture is smooth and cheese has melted. Remove pan from heat and set aside.
- Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Generously season with salt and pepper and pour half the cream and cheese mixture evenly over potatoes. Repeat with remaining potatoes and cream mixture.
- Bake in preheated oven until potatoes are tender and the top is nicely browned about 55-60 minutes. Remove potatoes from oven and sprinkle with chives.
Nutrition
Recipe Notes For Boursin Cheese Scalloped Potatoes:
This recipe is fairly straightforward. The Boursin cheese is stirred into a mixture of cream and half-and-half to make a luscious sauce that really makes these scalloped potatoes ROCK! The original recipe called for new red potatoes but I prefer it made with russet.
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This recipe is more than delicious! I have made it a few times now. It is so easy, so much more easy then traditional scalloped potatoes! It is so much more sophisticated than the potato casserole where you use the frozen hash brown potatoes and canned soup. This is now my “go to” potato casserole. Thank you so much!
You’re so welcome, Denise!
I would like to double the recipe and use the crockpot. (Feeding a crowd). How long should I cook in crockpot?
Hi Valerie. I haven’t tried this in a crockpot yet. Sounds like a great idea!!! Sorry I’m not sure how long they’d cook for. If you try it in the crockpot I’d love to heat how it comes out 🙂
can i put this together the night before and bake the next day??????
Hey Mary. I haven’t tried making them ahead of time. Would love to hear if you give it a try.
I did make them ahead of time – didn’t work for me. Potatoes turned gray and absorbed too much of the liquid. They didn’t come out creamy at all.
Oh Martha I’m so sorry to hear that. I guess these are not a make ahead recipe! I hope you try them again fresh because I’ve never had a more creamy scalloped potato dish!
Isn’t it 5.2 ozs on the cheese?
My goodness! My mouth is watering at the thought of eating these. I love love boursin cheese! My husband is crazy for scalloped potatoes…I need to make these for him 😀
Hey Cindy! My hubby couldn’t get enough of these! Hope your hubby likes them as well 😉
Is there any nutrional information available for this casserole? With the ingredients, has to be high in calories/fat and carbs.
Hi Betty. Sorry I don’t have the nutritional data for these. It is definitely high in fat and carbs!
Wow! these potatoes look so delicious and creamy!