Creamy scalloped potatoes with Boursin cheese are a decadent side dish for any meal. These cheesy potatoes are perfect for Easter, Thanksgiving, Christmas or anytime you want to impress your dinner guests.
Is there a more beautiful combination of flavors than potatoes and cheese?
I don’t think so.
And these scalloped potatoes with Boursin cheese are just a masterpiece of flavors.
With only a handful of ingredients, you’ll never believe just how rich and delicious the end result is!
Ingredients
To make these easy Boursin cheese scalloped potatoes, you’ll need:
- Russet potatoes– Washed, scrubbed, and very thinly sliced.
- Boursin cheese– This is the secret ingredient that makes these potatoes super creamy and flavorful. Don’t skip it and I recommend using the garlic herb flavor for best results.
- Heavy cream– This is an absolute must! Don’t try to cut fat or calories and substitute a lower fat dairy product. It won’t produce the same decadent results as heavy cream.
- Shredded cheese– A combination of shredded gruyere and shredded Swiss
- Salt– To taste
How to Make
The Boursin cheese means these scalloped potatoes don’t require you to make a complicated cheese sauce.
It saves you time and makes these easy enough for a beginner to make!
To do it, whip the Boursin cheese and heavy cream together in a mixing bowl with a hand mixer.
Once it is smooth and creamy, set it aside.
Then, spread 1/3 of the sliced potatoes out in a 9×13 baking dish you’ve sprayed with nonstick spray and sprinkle them with salt.
Top the potato layer with 1/3 of the cream mixture, pressing it down so it fills the spaces in between the potato.
Mix the gruyere and Swiss cheese together in a small bowl until they are evenly combined.
Then, evenly sprinkle 1/3 of the shredded cheese layer over the cream mixture.
Repeat the layers twice more, ending with the last of the cheese.
Bake the potatoes at 350 degrees for an hour and 20 to 30 minutes or until the potatoes are tender and there’s a golden brown crust on top.
Remove the hot dish from the oven and let it rest at least 5 minutes prior to serving.
Enjoy!
Storing Leftovers
Store leftover scalloped potatoes in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
What to Serve with Scalloped Potatoes
Scalloped potatoes pair really well with almost any meat,
We like to serve them with:
- roast pork
- ham
- roast beef
- even roast chicken or turkey
Tips and Tricks
- For the best slicing, I recommend using a mandolin slicer. You want the slices of potato to be very thin.
- If the top of the potatoes looks to be getting too brown, cover the dish with foil for the remainder of the bake time.
- Want to amp up the flavor? Diced ham or caramelized onions and roasted garlic make delicious additions to this recipe.
- You can peel the potatoes or leave the skins on. It’s totally up to your personal preference.
- These scalloped potatoes can be assembled the night before, covered, and refrigerated until ready to cook.
Other Easy Holiday Side Dishes
Creamy scalloped potatoes with Boursin cheese are a decadent holiday side dish!
Make them alongside your holiday ham and enjoy!
Looking for other easy holiday side dishes?
Try these:
- Smoked Cheesy Potatoes
- Slow Cooker Green Beans
- Creamed Spinach Mac & Cheese
- Brown Sugar Glazed Canned Carrots
- Upside Down Cornbread
If you’ve tried these SCALLOPED POTATOES WITH BOURSIN CHEESE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Scalloped Potatoes With Boursin Cheese
Ingredients
- 2 lbs russet potatoes washed, scrubbed, and thinly sliced (about 8 cups)
- 3 5.2 oz pkgs boursin cheese garlic herb flavor, recommended
- 2 1/4 cups heavy whipping cream
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded Swiss cheese
- salt
Instructions
- In a medium mixing bowl add both the 3 5.2 oz pkgs boursin cheese (all of it) and 2 1/4 cups heavy whipping cream. Using a hand mixer whip them together, just until smooth & creamy. Set aside.
- Lightly spray a 9x13" baking dish with non stick spray. Spread 1/3 of the 2 lbs russet potatoes evenly out in the bottom of the dish. Sprinkle a pinch of salt evenly out overtop.
- Pour 1/3 of the cream mixture evenly out overtop of the potatoes, pressing down with a spatula to get it into the cracks.
- In a small bowl mix the 1/2 cup shredded gruyere cheese and 1/2 cup shredded Swiss cheese until evenly combined. Spread 1/3 of the cheeses evenly out over the potatoes. Repeat the layers two more times, ending with the last of the cheese.
- Bake the potatoes at 350° for 1 hour and 20-30 minutes, or until the potatoes are soft, the cream has thickened, and there's a golden brown crust on top.
- Carefully remove the hot dish from the oven, and let it rest for 5 full minutes before serving. Enjoy!
Notes
- For the best slicing, I recommend using a mandolin slicer. You want the slices of potato to be very thin.
- If the top of the potatoes looks to be getting too brown, cover the dish with foil for the remainder of the bake time.
- Want to amp up the flavor? Diced ham or caramelized onions and roasted garlic make delicious additions to this recipe.
- You can peel the potatoes or leave the skins on. It's totally up to your personal preference.
- These scalloped potatoes can be assembled the night before, covered, and refrigerated until ready to cook.
Nutrition
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