These Boursin Cheese Scalloped Potatoes are creamy and cheesy, making them a perfect side dish. The Boursin cheese gives a delightful twist to the traditional recipe!
Honestly, who could resist layers of tender potatoes smothered in rich and flavorful cheese? I like to serve these on special occasions—they never fail to impress my guests! 🥔💖
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for scalloped potatoes because they hold up well during baking. If you want a different texture, try Yukon Gold potatoes for a creamier feel or red potatoes for a bit more bite.
Boursin Cheese: This cheese brings a lovely garlic and herb flavor. If you can’t find it, try using cream cheese mixed with minced garlic and fresh herbs for a similar taste.
Heavy Cream & Whole Milk: This combo gives a rich, creamy sauce, but for a lighter version, use half-and-half or even unsweetened almond milk, though it will change the flavor a bit.
Gruyère or Sharp White Cheddar: These cheeses give great flavor and melt beautifully. You can swap in mozzarella for a milder taste or a vegan cheese if you’re looking for a dairy-free option.
Fresh Thyme: It’s lovely in this dish, but you could also use dried thyme – just use about a third of the amount since dried herbs are more concentrated. Fresh rosemary can also work if you want a different flavor twist.
Why is Sautéing the Onions and Garlic Important?
Sautéing the onions and garlic at the beginning is key to building flavor in your scalloped potatoes. It helps to soften the onions and enhances their sweetness while infusing your dish with that aromatic garlic scent.
- Heat the butter in a medium saucepan over medium heat until melted.
- Add the chopped onions and cook for about 5 minutes until they are soft and translucent.
- Stir in the minced garlic and cook for an additional minute, just until fragrant – be careful not to burn it!
How to Make Boursin Cheese Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 large russet potatoes, peeled and thinly sliced
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 1 cup heavy cream
- 1 cup whole milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 cup shredded Gruyère or sharp white cheddar cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon all-purpose flour (for thickening)
How Much Time Will You Need?
This delicious dish takes about 15-20 minutes to prepare and 1 hour to bake. In total, you’re looking at about 1 hour and 20 minutes to indulge in these creamy, cheesy scalloped potatoes.
Step-by-Step Instructions:
1. Prepping Your Oven and Dish:
Start by preheating your oven to 375°F (190°C). While that’s heating up, grease a 9×13-inch baking dish with butter or non-stick spray. This will prevent your potatoes from sticking as they bake, making for easier serving!
2. Sautéing the Onion and Garlic:
In a medium saucepan, melt the butter over medium heat. Once it’s sizzling, add the chopped onion. Cook for about 5 minutes until the onions are translucent. Then add the minced garlic and sauté for another minute until it’s fragrant. Your kitchen should smell wonderfully aromatic by now!
3. Making the Creamy Sauce:
Pour in the heavy cream and whole milk, and bring this mixture to a gentle simmer; just be sure it doesn’t boil. Lower the heat and mix in the Boursin cheese until it melts smoothly into the cream, creating a rich sauce. If you’d like your sauce a bit thicker, sprinkle in the flour and whisk until everything is well combined. Season with thyme leaves, salt, and pepper to taste.
4. Layering the Potatoes:
Remove the cream sauce from heat and start assembling your dish! Arrange a layer of sliced potatoes in the bottom of your greased baking dish. Spoon some of the creamy cheese sauce over this layer, then sprinkle with a bit of shredded Gruyère or cheddar cheese. Repeat this process of layering potatoes, sauce, and cheese until all your ingredients are used, making sure to finish with a layer of cheese on top.
5. Baking to Perfection:
Cover the baking dish with foil and pop it in the oven for 45 minutes. After that, remove the foil and let it bake for an additional 15-20 minutes. This will help the top get that lovely golden, bubbly crust we all crave!
6. Cooling and Serving:
Once baked, let your scalloped potatoes cool for about 10 minutes; this helps set the layers a bit. Before serving, garnish with some fresh thyme leaves for a pop of color and added flavor. Serve warm and enjoy your creamy, cheesy side dish!
These scalloped potatoes are perfect for any gathering or a cozy dinner at home. Their rich, creamy texture and the infused flavors of Boursin cheese will surely impress your family and friends!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their starchy texture, you can also use Yukon Gold potatoes for a creamier consistency or red potatoes for a firmer bite. Just keep in mind that cooking times may vary slightly depending on the type of potato you choose.
How Can I Store Leftover Scalloped Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can microwave them until warmed through or bake them in the oven at 350°F (175°C) until heated thoroughly, adding a splash of cream or milk to keep them creamy.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the entire dish a day in advance! Assemble the potatoes and sauce, then cover and refrigerate. When ready to bake, simply increase baking time by about 10-15 minutes to ensure everything is heated through.
Can I Substitute the Boursin Cheese?
Yes! If you can’t find Boursin cheese, a good alternative is to use cream cheese mixed with minced garlic and fresh herbs like parsley and thyme. This will provide a similar rich and herby flavor.