Boursin cheese scalloped potatoes are one of my favorite potato dishes and thats saying a lot! I think I have more potato recipes than I do cookie recipes! Really, I’ve never met a potato dish I didn’t love! The richness and flavor of these potatoes really make this side dish a real stand out! 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 as creating a unique flavor, not found in any other scalloped potato.
If your family loves potato dishes as much as mine, I hope you’ll try my melting potatoes, crack potatoes, au gratin potatoes, and family fave, funeral potatoes next.
Boursin Cheese Scalloped Potatoes Ingredients
- Heavy Cream + Half and Half: This recipe isn’t one to use lower fat products. The heavy cream and half and half make the sauce unbelievable lusciously velvety!
- Boursin Cheese with Herbs and Garlic: 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.
- Russet Potatoes: My favorite potato for this recipe. You can switch it up and use Yukon Gold instead.
- Chives: Use fresh chives of green onions.
- Salt + Pepper: Rounds out the seasoning perfectly.
How To Make Boursin Cheese Scalloped Potatoes
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Preheat an oven to 400ºF (204ºC) and arrange a rack in the center position. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
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In a medium saucepan, add cream (1 cup), half-and-half (1 cup), and Boursin cheese (1 package) and heat over medium heat. Stir constantly until the mixture is smooth and the cheese has melted. Remove pan from heat and set aside.
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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 the remaining potatoes and cream mixture.
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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 (2 tablespoons).
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Store any leftovers in an airtight container for 3-5 days.
- Can You Freeze This? Yes. Leftovers can be kept in the freezer.
- Make-Ahead Tips: For making this ahead, slightly underbake the potatoes and store them in the freezer. Thaw and reheat in the oven until the potatoes are tender.
- Food Safety: If you’d like more info on food safety check out this link.
What To Serve With Boursin Cheese Scalloped Potatoes
These potatoes go wonderfully with almost anything! My family likes them with traditional meatloaf recipe, crockpot pork tenderloin, stuffed peppers, or the real deal, Swiss steak.
More Potato Favorites
- Hashbrown Casserole
- Buttered Potatoes
- Parmesan Potatoes
- Potato Soup
- Crockpot Cheesy Potatoes
- Make Ahead Mashed Potatoes
- Au Gratin Potatoes
- Scalloped Potatoes and Ham
- Campfire Potatoes
- Smothered Potatoes
- Mashed Potatoes
- Mashed Potato Pancakes
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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 tablespoons fresh chives Chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat an oven to 400ºF (204ºC) 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 (1 cup), half-and-half (1 cup), and Boursin cheese (1 package) and heat over medium heat. Stir constantly until the mixture is smooth and the 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 the remaining potatoes and cream mixture.
- Bake, uncovered, 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 (2 tablespoons).
Nutrition
Making this for the first time….. do we keep sauce heating until it thickens some or just once everything is melted remove it?
So I will say I was a little skeptical, for no real good reason, but I tried this for a dinner party and they were amazing and a huge hit!! I’m just thankful there was a little left over to bring home so we can eat the rest ourselves with dinner tonight. This will definitely be a go to potato dish for us and one to share with many – which I will be since everyone asked for the recipe. Thanks for a great dish!
Hey Britt! Your story made my day! Im so glad you were happily surprised. Thank you for leaving a comment and the 5 star rating. I adore potato dishes so I hope you’ll find many more recipes here you LOVE!
This recipe is simply DELICIOUS! I’ll be taking this to my next family event! Thanks for sharing.
Hey, Amy! Yaaay, that’s fantastic! Thanks for the positive feedback and 5-star rating! 🙂
These were delicious! I used my salad shooter to slice the potatoes really thin. I think next time I would bake less time. They started to dry out some before the full cook time. I kept watching for that beautiful dark bubbly crust. I think too however my oven runs hot. These were so easy and delicious. This recipe will be a new regular! Thank you for sharing!
Hey Staci. I’m so happy you enjoyed these potatoes. I think the reason you didn’t get the brown top is because the thin potatoes cooked quicker than mine, which were hand slice and thicker. Thanks for leaving a comment and especially a 5 star review!
I need to cook this at a lower temp because of other items, do you know if that will be okay? Everything i googled says it will just take longer which is fine but want to be sure?
Hi Ashleigh. Yes, they’ll be fine. They’ll will, indeed, take longer to cook.
This looks fantastic. Worried about oven space. Can these be done in the crockpot?
Hey, Darcy. I haven’t tried this in crockpot. We do have Crockpot Cheesy Potatoes: https://www.gonnawantseconds.com/the-best-crock-pot-cheesy-potatoes/
Can you add any white cheddar cheese to this
Of Course!
I have made these one time so far. I only had whole milk on hand and didn’t want to run to the store so I used it in place of the cream and half and half. Other than that one substitution I followed the recipe to the letter. It turned out to be more delicious than I ever could have imagined. I’m sure the original recipe must be even more better. Can’t wait to make it again soon.
Can you add raw shrimp and fish to your recipes
Sure!
If I want to double the recipe, how long do you suggest cooking?
Hi, Nick. I’d suggest baking two separate batches.
Do you boil the potatoes before slicing or do you layer them in the baking dish raw?
Hi, Karen. Layer the raw potatoes in the baking dish. Enjoy! 🙂
I was just wondering if you bake this covered or uncovered? I plan on making it as a side dish for Thanksgiving this year!
Uncovered! Happy Thanksgiving!!
Can these be made ahead or do you recommend baking immediately? I tried to make scalloped potatoes ahead one other time and they were so watery, I had to throw them out——haven’t had the nerve to try that again.
Hi, Gail. Yes, you can make this ahead of time. I grabbed the instructions in my scalloped potatoes and ham recipe:
“I like to make it in its entirety and then hold off on baking. Before it’s time to go in the oven, I cover it tightly and place it in the fridge, for no longer than 24 hours.
When you’re ready to bake it, preheat the oven and bake that perfect cheesy scalloped potatoes and ham casserole until bubbly.”
Just made this recipe and it turned out so delicious! I added garlic powder and onion powder to the cheese mixture while cooking and also to each layer of the potatoes. This will be a staple in our house! Thank you for this great recipe!
Hi, Fran! I looove your version! Garlic and onion powder are my favorite 🙂 Thank you for sharing your review! I’m happy it was a hit!