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. Â 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
-
 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 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
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).
Fans Also Made:
Nutrition
Reader Interactions
Comments
Trackbacks
-
[…] me a fork and a dish of these Boursin Cheese Scalloped Potatoes from Gonna Want Seconds, and you may see just how fast one girl can devour cheesy […]
-
[…] Go to full Instructions […]
Lynette says
I have been making these for 25 years. They are my daughters favorite and we have them for every holiday and Birthday. I got the recipe out of a cooking light magazine. I make them exactly the same way. Enjoy and thank you for sharing!
Sharon Morris says
This is one one the very best tasting recipes for scalloped potatoes! I always have requests for these from family & friends!
Kathleen says
Wow, thank you, Sharon! So happy this was a hit 🙂
Joy says
Seriously our favorite way to make potatoes now
Kathleen says
So happy to hear that Joy!!!
Krissy says
Can this be cooked and freeze half for later?
Kathleen says
Hi Krissy. Yes, it can. 🙂
Paul says
Very good,I added sliced vidalia onion and 2/3 cup gruyere cheese on top.
Kathleen says
Thanks, Paul! 😀
Denise says
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!
Kathleen Smith says
You’re so welcome, Denise!
Valerie says
I would like to double the recipe and use the crockpot. (Feeding a crowd). How long should I cook in crockpot?
Kathleen says
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 🙂
mary says
can i put this together the night before and bake the next day??????
Kathleen says
Hey Mary. I haven’t tried making them ahead of time. Would love to hear if you give it a try.
Martha says
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.
Kathleen says
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!
Carolyn Wagner says
You might try slicing the potatoes and put them in a bowl of salt water. Make sure all the potatoes are covered. You could maybe have the cheese sauce made the night before and then heat it a little bit, pour it over you WELL DRAINED, and maybe pat the potatoes dry with a paper towel, the add the cheese and bake as usual.
This way, most of the work is done and you can put it together quickly, and then bake!
I haven’t tried it this way, but I would think it would work!
Good luck!!!
Marti says
Isn’t it 5.2 ozs on the cheese?
Cindy @ Pick Fresh Foods says
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 😀
Kathleen says
Hey Cindy! My hubby couldn’t get enough of these! Hope your hubby likes them as well 😉
Betty819 says
Is there any nutrional information available for this casserole? With the ingredients, has to be high in calories/fat and carbs.
Kathleen says
Hi Betty. Sorry I don’t have the nutritional data for these. It is definitely high in fat and carbs!
Tahnycooks says
Wow! these potatoes look so delicious and creamy!