Boursin Scalloped Potatoes
Creamy scalloped potatoes made extra special with Boursin cheese. A decadently delicious side dish for any meal.
We loved the Boursin mashed potatoes, so I figured we’d enjoy Boursin scalloped potatoes, too. What’s not to love about thin slices of potatoes slowly baking in garlicky cream with shallots and chives? I served this delicious, easy recipe for Boursin cheese scalloped potatoes with roasted chicken with carrots & fennel, a big salad, and dinner rolls.
Boursin Scalloped Potatoes
Ingredients:
- 2 cups heavy cream
- 1 (5.2 oz) package of Garlic & Herb Boursin Cheese
- 2 tbsp shallot, minced
- 1 large clove of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- 2½ lbs. Yukon gold potatoes, scrubbed and peeled
- 2 tbsp fresh chives, plus more for serving
How to Make Boursin Scalloped Potatoes:
Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray.
Simmer the heavy cream, Boursin cheese, shallot, clove, sea salt, and freshly cracked black pepper in a medium saucepan over medium heat, stirring occasionally, until the cheese melts, about 5-7 minutes.
Using a mandolin, slice the peeled potatoes ¼-inch thin.
Layer half of the potato slices in overlapping rows in the prepared baking dish. Season with sea salt and freshly cracked black pepper to taste.
Drizzle half of the cream mixture evenly over the potatoes. Sprinkle the top with some of the chives.
Layer the remaining potato slices in overlapping rows. Season with sea salt and freshly cracked black pepper to taste.
Drizzle the remaining cream mixture evenly over the potatoes. Sprinkle the top with more chives.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 25-30 minutes, or until the potatoes are tender and the top is browning and bubbling.
Remove from the oven and cool for 10 minutes.
Top with more chives, if desired, and serve. Enjoy.
Equipment
- Large 9x13-Inch Baking Dish
- Mandolin Slicer
Ingredients
- 2 cups heavy cream
- 1 5.2 oz package of Garlic & Herb Boursin Cheese
- 2 tbsp shallot minced
- 1 large clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- 2½ lbs. Yukon gold potatoes scrubbed and peeled
- 2 tbsp fresh chives plus more for serving
Instructions
- Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
- Simmer the heavy cream, Boursin cheese, shallot, clove, sea salt, and freshly cracked black pepper in a medium saucepan over medium heat, stirring occasionally, until the cheese melts, about 5-7 minutes.
- Using a mandolin slicer, slice the peeled potatoes ¼-inch thin.
- Layer half of the potato slices in overlapping rows in the prepared baking dish. Season with sea salt and freshly cracked black pepper to taste.
- Drizzle half of the cream mixture evenly over the potatoes. Sprinkle the top with some of the chives.
- Layer the remaining potato slices in overlapping rows. Season with sea salt and freshly cracked black pepper to taste.
- Drizzle the remaining cream mixture evenly over the potatoes. Sprinkle the top with more chives.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for 25-30 minutes, or until the potatoes are tender and the top is browning and bubbling.
- Remove from the oven and cool for 10 minutes.
- Top with more chives, if desired, and serve. Enjoy.
That golden cheesy top looks absolutely irresistible!
This dish looks delicious and turns out, we have the cheese in the fridge just looking for a recipe.