Name: Creamy Boursin Cheese Scalloped Potatoes Recipe to Savor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 3 pounds Yukon Gold potatoes, peeled and thinly sliced; 1 cup Boursin cheese (garlic and fine herbs flavor recommended); 2 cups whole milk; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup grated Parmesan cheese (optional, for a golden crust); Fresh parsley for garnish (optional)

Ingredients

Scale

3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 cup Boursin cheese (garlic and fine herbs flavor recommended)
2 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese (optional, for a golden crust)
Fresh parsley for garnish (optional)

Substitutions: If you don’t have Boursin, a mixture of cream cheese with fresh garlic and herbs can be a good stand-in. For dairy, you can swap whole milk for a lighter milk, but keep the cream for richness.

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Instructions

Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish to prevent sticking.
Peel and thinly slice the Yukon Gold potatoes. I find using a mandoline slicer helps keep the slices even—Mama Lou always stressed the importance of uniformity so the potatoes cook beautifully and evenly.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned. This little step releases the garlic’s sweetness without overpowering the dish.
Pour in the milk and cream, then whisk in the Boursin cheese until melted and smooth. Stir in the thyme, salt, and pepper. Let this mixture warm gently—about 5 minutes—so the flavors marry together.
Arrange a layer of potato slices at the bottom of your baking dish. Pour a ladle of the creamy Boursin sauce over the potatoes, ensuring they are well-coated. Repeat layering potatoes and sauce until all are used, finishing with a layer of sauce on top.
If you’re using Parmesan, sprinkle it evenly over the top layer. This adds a lovely golden crust that my sister Ouma always raved about.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving. This helps the sauce thicken slightly and makes serving easier—trust me, Mama Lou insisted on this step every time.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International