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–+ servings

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!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 people

Equipment

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.
Keyword cheesy boursin, cheesy boursin scalloped potatoes, Lemon Pepper Chicken & Potatos
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