Boursin potatoes are thinly sliced russet potatoes baked in a creamy garlic and herb sauce made from heavy cream, half-and-half and a whole package of Boursin cheese. They come out of the oven tender all the way through, with a bubbling sauce and a browned top, and they are finished with fresh chives. This is a scalloped potato dish with only five main ingredients, because the cheese brings the garlic, the herbs and the richness all at once. It is an easy, impressive side for a holiday table or a Sunday roast.
How to make Boursin potatoes: Heat the oven to 400°F and spray a 9×13-inch baking dish. Melt 1 cup heavy cream, 1 cup half-and-half and a 5-ounce package of Boursin together, stirring, until smooth. Layer half of 3 pounds of sliced russet potatoes in the dish, season, and pour on half the sauce. Repeat. Bake uncovered 55 to 60 minutes, until tender, browned and 165°F. Top with chives.
Why You’ll Love It
- Five main ingredients. The cheese seasons the whole dish.
- No flour and no roux. The sauce is cream and melted cheese.
- Creamy and garlicky. Every layer is coated.
- Feeds eight. One 9×13-inch dish.
- Holiday-worthy. It looks special with very little work.
Ingredient Notes
Russet potatoes. Three pounds, peeled and sliced. Their starch helps thicken the sauce as it bakes.
Boursin cheese. One 5-ounce package of the garlic and herb kind, broken into small chunks so it melts quickly.
Heavy cream and half-and-half. One cup of each.
Fresh chives. Two tablespoons, chopped, for the top.
Salt and black pepper. For seasoning the layers.
Nonstick cooking spray. For the dish.
Ingredients
- 1 cup heavy cream
- 1 cup half-and-half
- 1 package (5 ounces) Boursin cheese with garlic and herbs
- 3 pounds russet potatoes, peeled and sliced
- 2 tablespoons fresh chives, chopped
- Salt, to taste
- Black pepper, to taste
- Nonstick cooking spray
How to Make Boursin Cheese Scalloped Potatoes
1. Heat the oven. Position a rack in the center of the oven and heat to 400°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
2. Melt the Boursin. Put the heavy cream, half-and-half and Boursin in a medium saucepan over medium heat. Stir constantly until the cheese has melted and the mixture is smooth. Remove from the heat.
3. Layer the potatoes. Arrange half the sliced potatoes in overlapping rows in the dish. Season generously with salt and pepper, then pour over half the cream mixture. Repeat with the remaining potatoes and cream mixture.
4. Bake uncovered. Bake uncovered for about 55 to 60 minutes, until the potatoes are tender and the top is nicely browned. Check that the casserole reaches 165°F with a food thermometer.
5. Garnish. Remove from the oven and sprinkle with the chopped chives.
Covered or Uncovered?
Uncovered, for the whole bake. At 400°F with no foil, the cream reduces and thickens around the slices, and the top layer browns as the potatoes underneath cook through.
You will see other baked Boursin potato dishes that are covered with foil. Those are built differently. They use other amounts of potato and liquid, and they bake at 350°F. The two methods are not interchangeable, so do not borrow the foil or the timing from one for the other.
| Method | Oven | Foil | Result |
|---|---|---|---|
| This recipe | 400°F | None | Browned top, sauce reduced and thick |
| Covered bakes | 350°F | Yes | Softer top, with its own amounts and times |
How to tell when they are done
A browned top is a good sign, but it only tells you about the top. Check the layers underneath in two ways. First, push a thin knife straight down through the center of the dish. It should slide through every layer with no resistance. Second, use a food thermometer in the middle. The casserole is ready at 165°F.
If the top is deep brown and the knife still meets firm potato, lay a sheet of foil loosely over the dish and keep baking until the slices are tender.
Tips for Success
How thin should the potatoes be?
Thin and even, so every slice cooks at the same speed. A mandoline or the slicing blade of a food processor makes quick work of it.
Should I rinse the slices?
No. The starch on the surface helps the sauce thicken.
How much salt?
Be generous on each layer. Potatoes soak up a lot of seasoning, and the sauce itself has no added salt.
Why stir the sauce constantly?
Cream can scorch on the bottom of the pan, and stirring helps the cheese melt into a smooth sauce with no lumps.
Is this a mashed potato dish?
No. There are Boursin mashed potatoes too, but this is a sliced, layered bake.
How Long Does It Take?
About 80 minutes: 20 minutes to peel, slice and layer the potatoes, and about 60 minutes in the oven. Let the dish stand for a few minutes before serving, so the sauce settles and thickens and the layers lift out neatly.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days. Reheat, covered, until they reach 165°F. Cream sauces can separate after freezing, so this dish is at its nicest fresh or from the fridge.
What to Serve With It
Serve these potatoes with ham, roast beef, chicken or a dish like pork chop supreme with potatoes. For more potato sides, try the 5-ingredient slow cooker layered cheesy potatoes, the slow cooker glazed herb baby potatoes, the 3-ingredient slow cooker potatoes or the Southern stewed potatoes. And for a lighter tray, roast the garlic herb roasted potatoes, carrots and zucchini.
Frequently Asked Questions
Should these baked Boursin potatoes be covered or uncovered?
Uncovered, at 400°F, for about 55 to 60 minutes.
How can I tell when the potatoes beneath the browned top are done?
A knife slides through the center with no resistance, and a thermometer reads 165°F.
Is this a sliced-potato bake or Boursin mashed potatoes?
A sliced-potato bake, layered like scalloped potatoes.
Does the specified Boursin cheese include garlic and herbs?
Yes. Use the 5-ounce package with garlic and herbs.
Final Notes
I slice the potatoes last, right before layering, so they do not sit and turn brown. If you make it, leave a comment to tell me how it turned out or ask a question.
Boursin Cheese Scalloped Potatoes
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Ingredients
- 1 cup heavy cream
- 1 cup half-and-half
- 1 package Boursin cheese 5 ounces, with herbs and garlic; break into small chunks
- 3 pounds Russet potatoes peeled and sliced
- 2 tablespoons fresh chives chopped
- salt to taste
- black pepper to taste
- nonstick cooking spray for the baking dish
Instructions
- Position a rack in the center of the oven and heat to 400°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
- Put the heavy cream, half-and-half and Boursin in a medium saucepan over medium heat. Stir constantly until the cheese has melted and the mixture is smooth. Remove from the heat.
- Arrange half the sliced potatoes in overlapping rows in the dish. Season generously with salt and pepper, then pour over half the cream mixture. Repeat with the remaining potatoes and cream mixture.
- Bake uncovered for about 55 to 60 minutes, until the potatoes are tender and the top is nicely browned. Check that the casserole reaches 165°F with a food thermometer.
- Remove from the oven and sprinkle with the chopped chives.
Notes
Nutrition
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