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

• kosher salt (to taste)
• black pepper (freshly ground)
• 2 tbsp all-purpose flour
• 5.2 oz Boursin garlic and herb cheese spread
• 1 cup heavy cream (cold)
• 6 Idaho potatoes (peeled and sliced into 1/8-inch thick rounds)
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 2 tbsp grated Parmesan cheese (freshly grated for best flavor)

Step 1: Prepare the Oven and Potatoes

• 6 Idaho potatoes
• butter for the baking dish

Preheat your oven to 400°F and lightly butter or spray a 9×13-inch baking dish.

While the oven heats, peel and slice the Idaho potatoes into thin 1/8-inch rounds using a mandoline or sharp knife—uniform thickness is key so they cook evenly.

Pat the sliced potatoes dry with paper towels to remove excess starch, which helps them become creamy rather than gluey in the final dish.

Step 2: Build the Boursin Cream Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 5.2 oz Boursin garlic and herb cheese spread
• 2 tbsp grated Parmesan cheese
• kosher salt
• black pepper

Melt the butter over medium heat in a medium saucepan, then whisk in the flour to create a smooth paste (called a roux).

Cook this mixture for about 1 minute, stirring constantly, to remove the raw flour taste.

Slowly pour in the cold heavy cream while whisking continuously to prevent lumps from forming.

Once the mixture thickens (about 1-2 minutes), remove from heat and stir in the Boursin cheese and grated Parmesan until completely smooth and creamy.

I like to taste the sauce at this point and add a small pinch of salt and freshly ground black pepper—the Boursin adds plenty of flavor, so season conservatively.

Step 3: Layer the Potatoes and Sauce

• potato slices from Step 1
• kosher salt
• black pepper
• cheese sauce from Step 2

Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish, slightly overlapping them if needed.

Season this layer with a light sprinkle of kosher salt and freshly ground black pepper.

Pour half of the cheese sauce from Step 2 evenly over the potatoes, making sure it seeps between the layers.

Then add the remaining potatoes in another even layer, season again with salt and pepper, and pour the remaining sauce on top, ensuring all potatoes are covered.

The sauce should come up about three-quarters of the way up the sides of the dish.

Step 4: Bake Until Golden and Tender

Place the baking dish in the preheated 400°F oven and bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, until the potatoes are fork-tender and the top is golden brown.

After about 50 minutes of cooking, check on the dish—if the top is browning too quickly, loosely cover it with foil to prevent overbrowning while the potatoes finish cooking inside.

I like to pierce a potato with a fork near the end of cooking to confirm they’re completely tender, as this ensures the best creamy texture throughout.