Quick Scalloped Potatoes with Boursin Cheese

Growing up, potatoes were always part of our family dinners, but these aren’t your regular mashed potatoes. When I discovered how well Boursin cheese melts into thin potato slices, it changed my side dish game completely. The creamy, herb-filled cheese turns simple potatoes into something that makes everyone at the table ask for seconds.

These scalloped potatoes have become my go-to when I’m hosting dinner parties or bringing a dish to potlucks. They’re easy enough for weeknight cooking but special enough for holiday meals. I often prep them ahead of time and pop them in the oven just before dinner. The best part? While they look like you spent hours in the kitchen, they actually come together pretty quickly.

If you love creamy, cheesy potatoes (and honestly, who doesn’t?), this recipe is for you. The herbs in the Boursin add just the right touch of flavor without any extra work. Trust me, once you try these, they’ll become your new favorite way to serve potatoes.

What Kind of Potatoes Should I Use?

While the recipe calls for Idaho potatoes, you actually have a few good options when making scalloped potatoes. Idaho (also known as Russet) potatoes are a classic choice because their starchy nature helps thicken the sauce and they hold their shape well when baked. Yukon Gold potatoes are another excellent option – they have a naturally buttery flavor and create an extra-creamy texture in the final dish. For best results, pick potatoes that are similar in size and slice them to an even thickness (about ⅛ inch) so they cook at the same rate. Just try to avoid waxy potatoes like red or new potatoes, as they don’t absorb the cream sauce as well and can lead to a less satisfying texture.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this creamy potato dish:

• Idaho potatoes: While Idaho potatoes are great for this dish, you can use Yukon Gold or Russet potatoes instead. Just avoid waxy potatoes like red or new potatoes as they won’t give you that nice, creamy texture.
• Boursin cheese: If you can’t find Boursin, mix 5 oz of softened cream cheese with 1 teaspoon each of minced garlic, dried herbs (like parsley, thyme, and chives), and a pinch of black pepper. You can also use Alouette or Rondele cheese spreads.
• Heavy cream: Half-and-half can work in place of heavy cream, though the sauce won’t be quite as rich. For best results, don’t use milk as it’s too thin for this recipe.
• Parmesan cheese: Romano or Pecorino cheese make good stand-ins for parmesan. You could even use Gruyere for a different but equally tasty flavor.
• All-purpose flour: For a gluten-free version, use the same amount of rice flour or cornstarch to thicken your sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making scalloped potatoes is achieving even cooking – slicing your potatoes too thick or unevenly can lead to some pieces being undercooked while others turn mushy, so aim for uniform 1/8-inch thick slices (using a mandoline slicer makes this task much easier).

A common mistake is not properly thickening the cream sauce before assembly – make sure to cook the flour and butter together for at least 1-2 minutes to eliminate any raw flour taste, then slowly whisk in the cream until smooth.

To prevent a curdled or grainy sauce, add the Boursin cheese gradually over low heat while stirring constantly, and remember to season each layer of potatoes with salt and pepper as you build the casserole – seasoning only the sauce won’t give you the best flavor throughout.

For the crispiest top layer, uncover the dish during the last 15-20 minutes of baking, and let the casserole rest for 10-15 minutes before serving to allow the sauce to set properly.

What to Serve With Scalloped Potatoes?

These rich and creamy scalloped potatoes make an amazing side dish, but they definitely deserve some thoughtful partners on the plate! A simple roasted chicken or grilled steak works perfectly since the meat’s straightforward flavors won’t compete with the cheesy potatoes. To balance out the richness, I like to add some green veggies like roasted Brussels sprouts, steamed broccoli, or a crisp green salad with a light vinaigrette. Since these potatoes are pretty filling, you might want to skip any other heavy sides and just focus on those fresh vegetables to round out your meal.

Storage Instructions

Keep Fresh: These creamy scalloped potatoes will stay good in the fridge for up to 4 days when stored in an airtight container. The cheese sauce might thicken up a bit, but don’t worry – that’s totally normal! Just make sure they’re completely cooled before you put them away.

Freeze: While you can freeze these potatoes, the texture of the cream sauce might change a bit when thawed. If you want to freeze them, store in a freezer-safe container for up to 2 months. Pro tip: divide into smaller portions before freezing for easier reheating later!

Reheat: To bring back that fresh-from-the-oven taste, pop them in the oven at 350°F for about 20-25 minutes, covered with foil. You can also microwave individual portions for 2-3 minutes, though the oven method will give you the best texture. If the sauce seems a bit dry, just add a splash of cream while reheating.

Preparation Time	20-30 minutes
Cooking Time	90 minutes
Total Time	110-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 120-130 g

Ingredients

• 6 idaho potatoes
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 5.2 oz garlic and herb boursin cheese
• 2 tablespoons parmesan cheese, grated

Step 1: Prepare the Baking Dish and Oven

Preheat your oven to 400 degrees Fahrenheit.

While the oven is heating, spray a 9 x 13 inch baking dish with non-stick spray to prevent the potatoes from sticking.

Set the prepared baking dish aside for later use.

Step 2: Make the Cheese Sauce

Place a small saucepan over medium heat and melt some butter in it.

Once the butter is completely melted, whisk in the flour until the mixture is smooth and well combined.

Slowly whisk in the cream, continuing to stir until the mixture is smooth and starts to thicken, which should take about a minute.

Whisk in the Boursin cheese and Parmesan cheese, mixing until fully incorporated and smooth.

Step 3: Slice the Potatoes

While the cheese sauce is coming together, slice the potatoes as thinly as possible, taking care to keep the slices uniform in size.

This ensures even cooking throughout the dish.

Step 4: Layer the Potatoes and Cheese Sauce

Begin by layering half of the sliced potatoes in the prepared baking dish, overlapping the slices as necessary.

Sprinkle the layered potatoes with salt and pepper for seasoning.

Pour half of the cheese sauce over the layered potatoes, ensuring all slices are covered.

Repeat this process by layering the remaining potato slices over the cheese sauce, and then pouring the remaining sauce over the top.

Step 5: Bake the Potatoes

Place the baking dish in the preheated oven and bake for 1 1/2 hours.

It’s important to check the potatoes after about 50 minutes.

If the sauce begins to bubble and the potatoes brown but are still hard when pierced with a fork, cover the dish with foil and continue baking.

Keep in mind that if the potato slices are very thin, the bake time may be shorter, so adjust accordingly.