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Creamy Herb Boursin Scalloped Potatoes Recipe with Cheesy Golden Crust Easy and Perfect

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A creamy, cheesy scalloped potato dish infused with herbaceous Boursin cheese and topped with a golden cheddar crust. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 8 ounces Boursin garlic & herb cheese, softened
  • 1 ½ cups sharp cheddar cheese, shredded
  • 2 cups heavy cream (or half-and-half for lighter option)
  • 3 tablespoons unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
  2. Slice the potatoes thinly (about 1/8 inch thick) using a mandoline or sharp knife. Place slices in a large mixing bowl. Keep submerged in cold water if prepping ahead.
  3. In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
  4. Stir in the flour and cook for 2 minutes, stirring constantly to create a roux.
  5. Slowly whisk in the heavy cream and continue stirring until the sauce thickens, about 3-5 minutes.
  6. Remove from heat and stir in the softened Boursin cheese until smooth. Add fresh thyme, salt, and pepper. Adjust seasoning to taste.
  7. Pour the creamy herb sauce over the sliced potatoes and toss gently to coat all slices.
  8. Transfer the coated potatoes evenly into the prepared baking dish. Pour any remaining sauce over the top.
  9. Sprinkle shredded cheddar cheese evenly over the potatoes.
  10. Cover the dish with aluminum foil and bake for 45 minutes.
  11. Remove the foil and bake uncovered for an additional 15 minutes or until the top is golden brown and bubbly. Optionally broil for 2-3 minutes to brown the crust, watching carefully to avoid burning.
  12. Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken.

Notes

Keep potato slices uniform in thickness for even cooking. Stir sauce constantly to avoid raw flour taste. Add Boursin cheese off heat to keep sauce silky. Cover dish while baking to retain moisture, then uncover to brown cheese crust. Let rest before slicing to prevent runny sauce. For dairy-free, substitute heavy cream with coconut cream and Boursin with dairy-free herb cheese. For gluten-free, replace flour with cornstarch.

Nutrition

Keywords: scalloped potatoes, Boursin cheese, creamy potatoes, cheesy potatoes, herb potatoes, comfort food, easy side dish

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