Indulgent Boursin Cheese Scalloped Potatoes

I never understood why people made scalloped potatoes from scratch until I tried them with boursin cheese. Growing up, my mom always used those boxed mixes from the store—you know, the ones with the powdered sauce packet. They were fine, I guess, but nothing special.

Then one Thanksgiving, I had leftover boursin sitting in my fridge and a bag of potatoes that needed using up. I figured, why not throw them together? That creamy, garlicky cheese melted into the cream and turned regular scalloped potatoes into something my family actually gets excited about. No fancy techniques required—just slice, layer, and bake. Now it’s the side dish everyone asks me to bring to dinner parties.

SAVE NOW

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy or all-purpose potatoes that hold their shape while still getting tender and creamy. Russets are a solid choice because they absorb the cream mixture beautifully and create that classic soft texture we all love. Yukon Golds are another great option – they’re a bit waxier than Russets, which means they’ll hold their shape a little better while still soaking up all that cheesy goodness. If you’re using waxy potatoes like red potatoes, they’ll stay firmer and more structured, which some people prefer, but they won’t get quite as creamy. Whatever you choose, try to slice them evenly (about ⅛ inch thick) so they cook at the same rate.

SAVE NOW

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Boursin cheese: This is really the star of the dish, so I’d recommend keeping it if possible. However, if you can’t find Boursin, you can mix 5 oz of cream cheese with 2 minced garlic cloves, 1 tablespoon of fresh herbs (like parsley, thyme, or dill), and a pinch of salt and pepper to create a similar flavor.
• Cream and half and half: You can use 2 cups of heavy cream instead of the cream and half and half combo for a richer dish. Or go with 2 cups of whole milk if you want something lighter, though the sauce will be thinner.
• Potatoes: Russet potatoes are classic for scalloped potatoes because they’re starchy and absorb the cream well. Yukon golds work too and give you a creamier texture. I’d avoid waxy potatoes like red potatoes as they don’t absorb the sauce as nicely.
• Chives: Fresh parsley or green onions make good substitutes if you don’t have chives on hand. You could also use dried chives, but use only 2 teaspoons since dried herbs are more concentrated.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with scalloped potatoes is cutting your potato slices unevenly, which leads to some pieces turning mushy while others stay hard – aim for consistent 1/8-inch slices using a mandoline or sharp knife for the best results.

Another common error is not seasoning between the layers, so make sure to add salt and pepper to each potato layer rather than just sprinkling it on top at the end.

To prevent your potatoes from browning too quickly on top, cover the dish with foil for the first 30-40 minutes of baking, then remove it to let the top get golden and bubbly.

Finally, resist the urge to dig in right away – letting the casserole rest for 10-15 minutes after baking allows the sauce to thicken up and makes serving much cleaner and easier.

SAVE NOW

What to Serve With Scalloped Potatoes?

Scalloped potatoes are pretty rich and creamy, so they pair really well with simple roasted or grilled proteins like chicken, pork chops, or a nice steak. I love serving them alongside a basic green salad with a light vinaigrette to cut through all that cheesy goodness. If you’re going for a full comfort meal, roasted vegetables like green beans, asparagus, or Brussels sprouts make great side dishes that won’t compete with the potatoes. You could also keep it simple with just a rotisserie chicken from the store and call it dinner – the scalloped potatoes are definitely the star of the show here.

Storage Instructions

Store: Keep leftover scalloped potatoes in an airtight container in the fridge for up to 4 days. They actually taste amazing the next day once all those creamy flavors have had time to meld together even more.

Freeze: You can freeze these for up to 2 months, though the texture of the potatoes might change slightly when thawed. I recommend freezing in individual portions so you can grab just what you need for a quick side dish later.

Reheat: Warm them up in the oven at 350°F covered with foil until heated through, about 20-25 minutes. You can also microwave individual portions, but the oven keeps them creamier and prevents the edges from drying out.

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 35-40 g
• Fat: 110-120 g
• Carbohydrates: 170-180 g

Ingredients

For the potatoes and sauce:

• 1.25 cups cream (I prefer Horizon Organic heavy cream for richness)
• 1 cup half and half
• 5 oz boursin cheese (Garlic & Fine Herbs flavor is best here)
• 3 lb potatoes (peeled and sliced into 1/8-inch thick rounds)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• salt
• pepper

For the garnish:

• 2.5 tbsp chives (finely snipped into 1/4-inch pieces)

Step 1: Prepare the Mise en Place and Preheat

• 3 lb potatoes
• baking dish

Peel the potatoes and slice them into 1/8-inch thick rounds—I recommend using a mandoline slicer for uniform thickness, which ensures even cooking throughout the dish.

Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish (or similar 3-quart capacity dish) with butter or oil.

Step 2: Create the Boursin Cream Sauce

• 1.25 cups heavy cream
• 1 cup half and half
• 5 oz Boursin cheese
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• salt
• pepper

In a medium pot over medium heat, combine the heavy cream, half-and-half, and crumbled Boursin cheese.

Stir frequently until the cheese melts completely and the mixture is smooth and creamy, about 3-4 minutes.

Add the garlic powder and ground nutmeg, then season with salt and pepper to taste.

I like to taste as I go here—the Boursin is already quite flavorful and herbed, so you may need less salt than you’d expect.

Step 3: Layer and Bake the Potatoes

• sliced potatoes from Step 1
• Boursin cream sauce from Step 2

Spread half of the sliced potatoes evenly across the bottom of your prepared baking dish, then season lightly with salt and pepper.

Pour half of the Boursin cream sauce from Step 2 over this layer.

Arrange the remaining potatoes on top in an even layer and season again with salt and pepper.

Pour the remaining cream sauce over the final potato layer, making sure to distribute it evenly so all potatoes are partially submerged.

Step 4: Bake Until Golden and Tender

• assembled dish from Step 3

Place the dish in the preheated 400°F oven and bake for 55-60 minutes, until the potatoes are fork-tender and the top is golden brown.

You can test doneness by inserting a knife through the center—it should slide through with minimal resistance.

Let the dish rest for 5 minutes out of the oven before serving, which allows the cream to set slightly and makes plating easier.

Step 5: Finish with Fresh Chives

• 2.5 tbsp chives

Remove the baking dish from the oven and sprinkle the finely snipped chives evenly across the top.

The residual heat will slightly soften them while maintaining their fresh flavor and vibrant color.

Indulgent Boursin Cheese Scalloped Potatoes

Delicious Indulgent Boursin Cheese Scalloped Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 7 servings

Calories 1900 kcal

Ingredients

  

For the potatoes and sauce::

• 1.25 cups cream (I prefer Horizon Organic heavy cream for richness)
• 1 cup half and half
• 5 oz boursin cheese (Garlic & Fine Herbs flavor is best here)
• 3 lb potatoes (peeled and sliced into 1/8-inch thick rounds)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• salt
• pepper

For the garnish::

• 2.5 tbsp chives (finely snipped into 1/4-inch pieces)

Instructions

 

• Peel the potatoes and slice them into 1/8-inch thick rounds—I recommend using a mandoline slicer for uniform thickness, which ensures even cooking throughout the dish. Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish (or similar 3-quart capacity dish) with butter or oil.
• In a medium pot over medium heat, combine the heavy cream, half-and-half, and crumbled Boursin cheese. Stir frequently until the cheese melts completely and the mixture is smooth and creamy, about 3-4 minutes. Add the garlic powder and ground nutmeg, then season with salt and pepper to taste. I like to taste as I go here—the Boursin is already quite flavorful and herbed, so you may need less salt than you'd expect.
• Spread half of the sliced potatoes evenly across the bottom of your prepared baking dish, then season lightly with salt and pepper. Pour half of the Boursin cream sauce from Step 2 over this layer. Arrange the remaining potatoes on top in an even layer and season again with salt and pepper. Pour the remaining cream sauce over the final potato layer, making sure to distribute it evenly so all potatoes are partially submerged.
• Place the dish in the preheated 400°F oven and bake for 55-60 minutes, until the potatoes are fork-tender and the top is golden brown. You can test doneness by inserting a knife through the center—it should slide through with minimal resistance. Let the dish rest for 5 minutes out of the oven before serving, which allows the cream to set slightly and makes plating easier.
• Remove the baking dish from the oven and sprinkle the finely snipped chives evenly across the top. The residual heat will slightly soften them while maintaining their fresh flavor and vibrant color.