If you’re looking for a comforting, cheesy side dish that steals the spotlight on your dinner table, our Boursin Scalloped Potatoes are exactly what you need.
Made with thin slices of tender Yukon Gold potatoes, creamy French Boursin cheese, and melted Gruyère, this dish is rich, flavourful, and perfect for holiday dinners, weeknight meals, or Sunday family feasts.
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What Are Scalloped Potatoes?
Scalloped potatoes are a classic dish with roots tracing back to Europe, particularly France, where the term “gratin” referred to dishes baked with a creamy sauce and sometimes topped with cheese or breadcrumbs. The word “scalloped” itself originally described the dish’s method of layering thinly sliced ingredients in a shallow pan and baking them until tender.
In the United States, scalloped potatoes became popular in the 19th and early 20th centuries as a hearty and economical dish, often made with milk or cream and whatever cheese was on hand. The dish became a staple of American holiday tables, comfort food dinners, and potlucks, evolving over time to include richer cheeses like Gruyère, creamy sauces, and even additions like onions, garlic, or herbs.
What’s The Difference Between Potatoes au Gratin and Scalloped Potatoes?
The main difference is cheese!
French Potatoes au Gratin always includes cheese (and often breadcrumbs) layered in or on top for a browned crust, while classic Scalloped Potatoes use only a simple cream or béchamel sauce without cheese.
Though modern American recipes often blur the lines by adding cheese to scalloped potatoes, making them essentially “cheesy scalloped potatoes” or au gratin.
Au gratin potatoes are often sliced thinner, whereas scalloped potatoes might use thicker slices, but the cheese is the defining factor.
Why You’ll Love This Recipe
- Rich and creamy: The combination of milk, Boursin, and Gruyère creates a decadent, velvety sauce.
- Comfort food classic: Perfect for cozy dinners or festive holiday tables.
- Simple yet impressive: Easy to make, yet elegant enough to impress guests.
- Customizable: Add fresh herbs like chives or parsley for extra flavour, or sprinkle breadcrumbs on top for a crunchy finish.
- Vegetarian-friendly: A delicious side dish even without meat, satisfying both vegetarians and meat-lovers alike.
How to Make Cheesy Scalloped Potatoes
- Prepare the creamy sauce: In a saucepan, melt butter and sauté garlic until fragrant. Stir in flour to form a roux, then slowly whisk in milk and vegetable broth. Add garlic Boursin cheese, thyme, salt, and black pepper, stirring until smooth and creamy.
- Layer the potatoes: In a greased baking dish, layer half of the sliced Yukon Gold potatoes and onions. Pour half of the creamy sauce over the layers. Repeat with remaining potatoes, onions, and sauce.
- Top with Gruyère: Sprinkle grated Gruyère cheese generously over the top layer.
- Bake to perfection: Cover with foil and bake at 375°F (190°C) for about 45 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly. Let rest for 5–10 minutes before serving.
Tips for the Best Cheesy Scalloped Potatoes
- Use thin slices: Thinly sliced Yukon Gold potatoes ensure even cooking and a creamy texture.
- Layering matters: Alternate potatoes and onions for maximum flavor in every bite.
- Choose quality cheese: Gruyère melts beautifully and adds a rich, nutty flavour that pairs perfectly with Boursin.
- Rest before serving: Letting the dish sit for a few minutes helps the sauce set and makes it easier to serve.
Serving Suggestions
- Classic side dish: Serve alongside roasted chicken, turkey, or pork for a comforting meal.
- Holiday table star: Perfect for Thanksgiving, Christmas, or Easter dinners.
- Vegetarian-friendly main: Pair with a fresh salad and roasted vegetables for a satisfying meatless meal.
- Make ahead: Assemble in advance and bake right before dinner for stress-free entertaining.
Scalloped Potatoes
Equipment
- measuring cups
- measuring spoons
- French knife
- Large pot
- Grater
- Casserole dish
- Skillet
- whisk
Ingredients
- 3 tbsp Butter
- 1/4 cup All Purpose Flour
- 1 3/4 cups Milk
- 1 cup Vegetable Broth
- 150 g Garlic Boursin Cheese
- 4 cloves Garlic grated
- 1/2 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 3 lb Yukon Gold Potatoes sliced 1/8 inch thick
- 1 Spanish Onion thinly sliced
- 2 cups Swiss Cheese (Gruyere or Emmental) grated
- 1 tbsp Fresh Chives finely sliced
Instructions
- Preheat the oven to 400°F and grease a 9×13-inch baking dish.
- In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth and boursin, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
- Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1/2 cup of the gruyere. Repeat the layers with the remaining potatoes, onion, sauce, and 1/2 cup cheese.
- Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned.
- Let stand at room temperature for 20 minutes before serving. Garnish with chopped chives.
Nutrition
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