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!
🗒 More Delicious Recipes
-
Top 10 Easy Super Bowl Appetizers & Dips Everyone Always Asks Me For
If you’re hosting a Super Bowl party, heading to a tailgate, or showing up to game day with a dish you know will disappear, this list is for you. These are my top 10 easy Super Bowl appetizers, dips, sliders, and one must-make dessert — the recipes my family makes on repeat and the ones…
-
Easy Strawberry Tres Leches Poke Cake (With Strawberry Ice Cream!)
If I’m hosting or bringing a dessert to an event, I make one dessert — and I make it count. For Super Bowl Sunday, this Easy Strawberry Tres Leches Poke Cake is that dessert. Soft, soaked, creamy, fruity, and honestly… dangerous. Most tres leches cakes use three types of milk. I do too — but…
-
6-Ingredient Dilly Pickle Chip Dip
If you’re looking for the ultimate game day dip, this is it. Creamy, tangy, loaded with real dill pickle flavor, and made with just six simple ingredients, this Dilly Pickle Chip Dip is one of those recipes people will ask you to bring every single time. And the secret? Dano did the dang thing with…
The best item to cut up your potatoes my mandolin!
👝 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
Equipment
- 1 Mandolin
Ingredients
Potatoes
- 4 –5 pounds Russet potatoes thinly sliced
- I don’t peel mine—the skins look beautiful and contain most of the fiber + nutrients. But peel if you prefer!
- Salt & freshly cracked black pepper to taste
- ½ cup grated Parmesan for layering between the potatoes
- Fresh thyme leaves
Herb-Infused Cream Sauce
- 1 cup chicken stock
- 3 cups heavy cream
- 8 oz Boursin Garlic & Fine Herb cheese
- ½ cup grated Parmesan
- 2 sprigs fresh rosemary
- Salt & freshly cracked black pepper
- Important: The fresh thyme does not go in the sauce—only on the potatoes.
Topping
- 8 oz freshly shredded mozzarella
- Extra fresh thyme leaves
Instructions
Preheat & Prep
- 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.
Make the Herb-Infused Cream Sauce
- 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.
Layer the Potatoes (Rustic Style)
- 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.
Add the Cheese Topping
- Sprinkle 8 oz shredded mozzarella over the top.
- Add a few more thyme leaves for extra flavor.
Cover & Bake
- 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.
Rest, Garnish & Serve
- 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.
