Boursin Scalloped Potatoes

These Boursin scalloped potatoes are a delicious twist on classic scalloped potatoes, made with Boursin Garlic & Fine Herbs cheese for an extra rich, creamy sauce. Thinly sliced red potatoes are layered with the cheesy garlic cream sauce and baked until perfectly tender, with a golden, bubbly cheese topping. They're surprisingly easy to make and are guaranteed to be a hit at Thanksgiving, Christmas, or any holiday dinner!

Why You’ll Love These Boursin Cheese Scalloped Potatoes

I was looking for a new potato side dish for the holidays when I came across Boursin Garlic & Fine Herbs cheese. I've always been a fan of scalloped potatoes, and I immediately thought about how good that cheese would be melted into the cream sauce. I decided to give it a try, and the results were even better than I expected!

The Boursin adds so much flavor without needing a long list of ingredients. Combined with heavy cream and fresh garlic, it creates a rich, velvety sauce that coats every layer of thinly sliced red potatoes. The shredded cheese on top bakes into a golden, bubbly finish that makes this dish even better.

Another reason this recipe is a keeper is how simple it is to prepare. Once everything is layered in the Dutch oven, the oven does most of the work. It's a delicious alternative to mashed potatoes and a side dish I'd happily serve for Thanksgiving or Christmas.

Boursin Scalloped Potatoes Ingredients

• 2 lbs. red potatoes
• 2 cups heavy cream
• 2 packages (5.3 oz. each) Boursin Garlic & Fine Herbs Cheese
• 2-4 garlic cloves, minced
• 2 tbsps. green onions, small diced
• 1 cup shredded Gruyère cheese
• Salt and pepper, to taste
• Butter, for the pan

Ingredient Notes That Make These Boursin Potatoes Better

• Boursin cheese. I used two 5.3-ounce packages of Boursin Garlic & Fine Herbs cheese. It melts into the heavy cream to create a rich, flavorful sauce without needing to make a traditional roux.
• Red potatoes. I like using red potatoes because they hold their shape well while baking. Slice them about ⅛ inch thick so they cook evenly and become tender in the cream sauce. A mandoline slicer makes this much easier.
• Heavy cream. This creates the rich, creamy base for the cheese sauce. I recommend using heavy cream rather than milk or half-and-half for the best texture.
• Gruyère or Parmesan cheese. Gruyère is my favorite option for a smooth, melty topping with a slightly nutty flavor. Parmesan works too, but it creates a saltier, more golden topping rather than the same creamy melt.
• Fresh garlic. I use 2–4 cloves depending on how much garlic flavor I want. Since the Boursin already contains garlic and herbs, you can start with 2 cloves for a milder flavor.

How to Make Boursin Scalloped Potatoes

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Lightly butter a 4-quart Dutch oven and set aside. Wash the red potatoes and slice them into ⅛-inch-thick rounds. I recommend using a mandoline slicer to get even slices so all the potatoes cook at the same rate.

Step 2: Make the Boursin Cream Sauce

In a medium saucepan over medium-low heat, combine the heavy cream and both packages of Boursin Garlic & Fine Herbs cheese. Stir occasionally until the cheese has completely melted and the sauce is smooth.

Add the minced garlic, salt, and black pepper. Let the sauce warm gently for another 5 minutes, stirring occasionally to allow the garlic flavor to develop. Avoid bringing the cream to a rapid boil.

Step 3: Layer the Potatoes

Arrange half of the sliced red potatoes evenly in the bottom of the prepared Dutch oven, slightly overlapping the slices. Pour half of the warm Boursin cream sauce over the potatoes, making sure they're evenly coated. Add the remaining potato slices in another even layer, then pour the rest of the cream sauce over the top.

Step 4: Add the Cheese and Bake

Sprinkle the shredded Gruyère or Parmesan cheese evenly over the potatoes. Cover the Dutch oven tightly with aluminum foil and bake for 40 minutes, or until the potatoes are tender when pierced with a fork and the sauce is bubbling.

Step 5: Broil Until Golden

Carefully remove the foil and switch the oven to broil. Broil the scalloped potatoes for 2–3 minutes, watching closely, until the cheese topping is golden brown and bubbly.

Step 6: Rest and Serve

Remove the Dutch oven from the oven and let the scalloped potatoes rest for 10 minutes. This gives the Boursin cream sauce time to thicken slightly before serving. Sprinkle the sliced green onions over the top, then scoop into portions and serve warm. Enjoy!

My Tips for the Best Boursin Scalloped Potatoes

• Don't rinse the potatoes after slicing. The natural starch on the potatoes helps thicken the cream sauce as everything bakes. I recommend slicing them right before assembling so they don't turn brown.
• Keep the potato layers even. Arrange the slices in overlapping layers rather than thick piles. This allows the Boursin cream sauce to reach more of the potatoes and helps them cook evenly.
• Taste the sauce before adding salt. Boursin and shredded cheese already contain salt, so I recommend tasting the cream sauce before adding any extra seasoning.
• Check the center for doneness. My thinly sliced potatoes cooked in 40 minutes in a 4-quart Dutch oven, but oven temperatures can vary. Insert a knife into the center. If it slides through without resistance, the potatoes are ready.
• Watch closely when broiling. The cheese can go from golden brown to burnt quickly. Keep an eye on the potatoes during those final 2–3 minutes and remove them as soon as the top is bubbly and golden.
• Let the sauce settle before serving. Don't worry if the sauce looks a little loose straight from the oven. Giving the potatoes 10 minutes to rest allows the sauce to thicken so it coats the layers instead of pooling on the plate.

Boursin Scalloped Potatoes FAQ

Can I make Boursin scalloped potatoes ahead of time?

Yes! These are a great make-ahead side dish for Thanksgiving or Christmas. I recommend baking them completely, letting them cool, and refrigerating them covered overnight. When you're ready to serve, cover with foil and reheat at 350°F until heated through, then uncover briefly to crisp up the cheese topping.

What kind of Boursin cheese is best for scalloped potatoes?

I recommend Boursin Garlic & Fine Herbs cheese, which is what I used for this recipe. It melts well into the heavy cream and adds garlic and herb flavor without needing a complicated cheese sauce.

Do I need to peel the potatoes?

No! I leave the skins on my red potatoes because they're thin and become tender during baking. Just wash and scrub the potatoes well before slicing. You can peel them if you prefer a smoother texture.

Can I use Yukon Gold potatoes instead of red potatoes?

Yes, Yukon Gold potatoes are another good choice for scalloped potatoes. They have a naturally buttery flavor and creamy texture. Just slice them to the same ⅛-inch thickness and check that they're fork-tender before serving.

Do I need to boil the potatoes before baking?

No, there's no need to boil them first. The thinly sliced potatoes cook directly in the Boursin cream sauce. My ⅛-inch slices take about 40 minutes at 400°F in a covered 4-quart Dutch oven.

Why are my scalloped potatoes still hard after baking?

The most common reason is that the potato slices are too thick. If the center is still firm after 40 minutes, cover the dish again and continue baking in 5–10-minute intervals until a knife slides easily through the potatoes.

How do I store and reheat leftover Boursin scalloped potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat covered in a 350°F oven until heated through. You can add a splash of cream if the sauce has thickened too much in the refrigerator.

Can I freeze Boursin scalloped potatoes?

I don't recommend freezing them. The heavy cream and cheese sauce can separate or become grainy after thawing, and the potatoes may lose their creamy texture. For the best results, make them a day ahead and refrigerate until you're ready to serve.

More Potato Side Dishes for the Holidays

• Potato Pave
• Mashed Potato Cups
• Creamy Mashed Potatoes
• Cheesy Mashed Potatoes
• Stewed Potatoes