I have had scalloped potatoes many times throughout my life, but I have never tasted scalloped potatoes like this. It’s something about that ultra creamy Boursin cheese and the thick cream that creates this to-die-for velvety sauce. It really is something special.
The first time I had scalloped potatoes with Boursin cheese in them was at Christmas when my mother in law made them. They were incredible. Surprisingly enough, the recipe was so simple. So after that I decided to put my own spin on these potatoes and add more depth and flavor. I think the dried herbs add so much complexity in flavor to the dish without really making the recipe complicated. They might sound super fancy but I swear to you these potatoes are easier than you think!
To make things easier and to save time when preparing this dish, I recommend using a mandoline. It’s a super easy to use slicing tool that comes in handy for recipes like this. You can set the thickness to paper thin or much thicker. It’s also super great if you’re looking to make homemade potato chips. Using a mandoline will save you a ton of time when preparing these potatoes! I’ve linked one below!
BOURSIN SCALLOP POTATOES
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour + 30 minutes
- 2 cups heavy cream
- 2 boxes garlic and herb Boursin cheese
- 1 tbs butter
- 2 large cloves garlic minced
- 1 shallot minced
- 1/2 kosher salt
- 1/4 tsp ground back pepper
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 5-7 medium sized yukon gold potatoes, peeled and sliced 1/8th of an inch thick.
- Preheat oven to 400 degrees
- Wash and peel potatoes. Use a mandoline or a knife to slice the potatoes about an 1/8th of an inch thick.
- Heat a shallow pan to medium heat and add butter, shallot and garlic. Sauté for 30 seconds to a minute. Do not let garlic burn. You just want to cook it slightly so that you can smell the aroma.
- Add in cream, Boursin cheese and spices. Bring to a boil then reduce to a simmer. Cook and stir constantly till cheese is melted and sauce is smooth. Should take less than 5 minutes.
- Spray an 8 by 10 baking dish very lightly with cooking spray. Then Layer potatoes in rows on top of each other. With every layer of potatoes, add a thin layer of cheese sauce on top. Repeat till all potatoes are used. Use the remaining cheese mixture to spread on the top.
- Place aluminum foil tightly on top of the baking dish and cook for 60 minutes.
- Once out of the oven, let cool for 10-15 minutes before serving.