Cheesy Boursin Scalloped Potatoes
Creamy • Herby • Ultra-Comforting • Holiday-Perfect
If you’re looking for a show-stopping holiday side dish, these Cheesy Boursin Scalloped Potatoes are about to become your new go-to. Rich, velvety, and infused with fresh herbs, this dish takes classic scalloped potatoes to a whole new level. With Boursin Garlic & Fine Herb cheese as the star, layers of potatoes, Parmesan, and mozzarella, and that gorgeous rustic look, this is pure comfort food—elevated.
And if you’re planning a full holiday menu, don’t forget to check out my Top 10 Family Holiday Side Dishes and Top 10 Holiday Appetizers for more crowd-pleasing inspiration!
The best item to cut up your potatoes my mandolin!
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
Tips & Tricks
- Mandolin magic: I’m not a gadget person, but the mandolin is a lifesaver here. Even slices = perfectly cooked potatoes.
- No mandolin? Just slice carefully and keep thickness consistent.
- Leave the skins! Russet skins give color, texture, and fiber—plus the dish looks more rustic and beautiful.
- Layering matters: Tucking Parmesan between the potato slices gives cheesiness in every bite.
- Don’t rush the sauce: The 10–12 minute simmer with rosemary builds SO much flavor.
- Evaporation fix: If your sauce reduces too much while simmering, just add a splash of cream.
- Make-ahead option: Assemble fully, cover, refrigerate overnight, then bake. Add 5–10 extra minutes if baking from cold.
🤔 Common Questions
Nope! I leave the skins on for extra fiber, nutrients, and a rustic look, but you can peel them if you prefer a smoother texture. Just make sure your slices are uniform so they cook evenly.
Absolutely! You can use mascarpone for a richer, silkier sauce, or sour cream for a lighter, tangier flavor. If using sour cream, adding 1 tablespoon of softened cream cheese helps thicken the sauce nicely.
Cheesy Boursin Scalloped Potatoes
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Grease a 9×13-inch baking dish generously with butter.
- Use a mandolin to slice potatoes evenly (¼-inch or slightly thinner).
- If you don’t have a mandolin:
- Just make sure your slices are even and uniform—about ⅛–¼ inch thick. They don’t have to be perfect, but even thickness ensures the potatoes cook evenly.
- In a medium saucepan, combine chicken stock + heavy cream.
- Bring the mixture up to a gentle boil while watching it carefully.
- Once bubbling, reduce heat to a low simmer.
- Add the fresh rosemary sprigs.
- Let the sauce simmer 10–12 minutes, keeping it at a low, steady bubble.
- After 10–12 minutes, turn the heat to low (or completely off) and stir in:
- 8 oz Boursin
- ½ cup grated Parmesan
- Stir gently until smooth.
- Season with salt & pepper. Remove rosemary sprigs before pouring.
- Note: If some sauce reduces too much or thickens heavily, just splash in an extra bit of heavy cream—totally fine.
- Add all sliced potatoes to the baking dish in a rustic, loosely stacked pattern.
- This gives the dish that beautiful old-school scalloped look—see photos!
- Season the potatoes generously with salt + pepper.
- Sprinkle ½ cup grated Parmesan over the potatoes, pushing some cheese gently down between the layers.
- Scatter fresh thyme leaves all over the potatoes.
- Pour the warm cream sauce evenly over the entire dish.
- Shake the dish slightly so the sauce settles between all the potatoes.
- Sprinkle 8 oz shredded mozzarella over the top.
- Add a few more thyme leaves for extra flavor.
- Spray the underside of your foil with nonstick spray (a MUST so cheese doesn’t stick!).
- Cover and bake for 50-55 minutes.
- Remove foil and bake 20 minutes uncovered, at 400 F. or until top is golden and potatoes are tender all the way through.
- Let stand 5–10 minutes before serving—this helps the sauce settle.
- Add fresh chives, thyme, or a little more Parmesan if desired.
- Serve warm and enjoy pure holiday comfort.
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