Boursin Scalloped Potatoes

Name: Boursin Scalloped Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 95 min
Ingredients: cooking spray; 3 lbs Yukon Gold potatoes (sliced ⅛" thick); 3 tbsp butter (unsalted); 150 grams Boursin cheese; 1 cup mozzarella (shredded); 2 cups milk; 1 cup vegetable or chicken broth (salted); 1/4 cup all purpose flour; 1 small yellow onion (sliced); 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh chilves (to garnish)

Sammy Montgoms

5 from 1 vote

Oct 14, 2026

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Cheesy scalloped potatoes are always the first side dish to disappear at a big dinner, and this Boursin Scalloped Potatoes version version is going to go even faster. Thin slices of potatoes are layered with a creamy garlic and herb Boursin sauce, covered in mozzarella, and baked until the top is golden and bubbling at the edges. Most of the hands-on work is slicing potatoes and whisking together a quick sauce on the stove, then the oven takes over. If you’re hosting a holiday dinner, bringing something to a potluck, or just need a side big enough to feed the whole table, make it these.

A glass baking dish filled with Boursin scalloped potatoes in a creamy sauce, topped with melted cheese and chopped chives.

What I love about using Boursin here is how much flavour you get out of one little package. It’s already loaded with garlic and herbs, so once it melts into the sauce you end up with something that tastes like it took a lot more work and a much longer ingredient list. These go with pretty much any main you can think of, from a roasted turkey to a ham. Want more Boursin recipes? Try my Boursin and Roasted Veggie Spread.

😍 Why You’ll Love These Boursin Scalloped Potatoes

Big flavour from one ingredient: a full package of Boursin melts into the sauce and brings all the garlic and herb flavour, so there’s no huge list of ingredients needed.
Made for feeding a crowd: a 9 × 13-inch dish goes a long way, which makes this an easy pick for holidays, potlucks, and Sunday dinners.
Soft underneath, golden on top: baking covered first gets the potatoes tender all the way through, then uncovering lets the cheese brown and bubble.
Simple, everyday ingredients: outside of the Boursin, you probably already have almost everything you need in your fridge and pantry.

A glass baking dish containing cheesy scalloped potatoes in a creamy sauce with melted cheese and chives, with a portion scooped out by a serving spoon.

🧀 Ingredients You’ll Need To Make These Boursin Scalloped Potatoes

Cooking spray: keeps the potatoes and cheesy sauce from sticking to the sides and bottom.
Yukon Gold potatoes: these hold their shape nicely once baked and have a naturally buttery flavour and creamy texture that’s perfect for cheesy scalloped potatoes.
Unsalted butter: gives you more control over the seasoning since the Boursin and broth are already salty.
Boursin cheese: the garlic and herb Boursin melts right into the sauce and makes it rich, creamy, and full of flavour.

Mozzarella cheese: goes on top and bakes into a stretchy, golden layer of cheese.
Milk: gives the sauce its creamy body without it feeling as heavy as a sauce made with all cream.
Chicken broth: thins the sauce just enough to seep between the potato layers.
All-purpose flour: thickens the sauce so it coats the potatoes instead of pooling at the bottom of the dish.
Yellow onion: adds a mellow sweetness to the sauce.
Black pepper: adds some gentle heat and balances out the richness.
Fresh chives: add a pop of colour and a light, fresh onion flavour.

✔ How To Make These Boursin Scalloped Potatoes

Preheat your oven to 375°F and grease a 9 × 13-inch baking dish.

Prepare the potatoes by slicing them into ⅛-inch rounds, keeping the slices as uniform as possible so they cook evenly.

In a medium pan over medium-low heat, melt the butter. Add the onion and sauté for 2–3 minutes, just until translucent.

Add the flour and whisk continuously for 1 minute, until fully incorporated into the butter.

Slowly pour in the milk, whisking continuously until the mixture is smooth and no lumps remain.

Gradually add the vegetable broth, continuing to whisk until fully combined.

Add the black pepper and Boursin cheese. Bring to a gentle simmer, whisking until the cheese has melted and the sauce is smooth and thickened.

Layer half of the potatoes in the bottom of the prepared baking dish. Pour half of the Boursin cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce.

Top with the shredded mozzarella. Cover the dish tightly with foil and bake for 30 minutes.

Uncover and bake for another 35–40 minutes, or until the potatoes are fully tender when pierced with a knife and the cheese on top is golden brown.

Let rest for at least 15 minutes to allow the sauce to set before serving.

Garnish with fresh chives and enjoy!

Cheesy scalloped potatoes topped with melted cheese and chopped chives.

🗒 Variations

Bacon and cheddar: scatter crispy chopped bacon between the potato layers and swap half of the mozzarella for sharp cheddar for a smoky, loaded-baked-potato take.
Golden and crispy top: add a handful of grated Parmesan over the mozzarella before the uncovered bake for a saltier, crispier finish.
A little heat: stir a pinch of red pepper flakes into the sauce.

🗒 Substitutions

Potatoes: russet potatoes will work, but they’re starchier and tend to break down more as they bake, so you’ll end up with a softer, less defined layer.
Broth: vegetable broth works in place of chicken broth and gives the sauce a slightly lighter flavour.
Milk: whole milk gives you the creamiest result, but 2% works fine too, and half-and-half will make the sauce even richer.
Boursin flavour: garlic and fine herbs is the classic choice, but the shallot and chive or cracked black pepper Boursin would also be delicious here.

🍴 Leftovers? Lucky you.

Leftovers keep well in an airtight container in the fridge for up to four days. To reheat, cover the potatoes with foil and warm them in a 350 °F oven for 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through. I don’t recommend freezing these, since the cream sauce can turn grainy once thawed.

🤔 FAQs

Can I make Boursin scalloped potatoes ahead of time?

Yes! The easiest way is to bake them fully, let them cool, then cover and refrigerate for up to two days. When you’re ready to serve, reheat covered with foil at 350 °F for 20–25 minutes, then uncover for the last few minutes to crisp the cheese back up.

Do I need to peel the potatoes?

It’s up to you. Yukon Golds have thin skins, so leaving them on is totally fine and saves you some time. If you want a smoother, more classic look, peel them before slicing.

Why are my potatoes still firm after baking?

This usually comes down to slice thickness. If some slices are thicker than ⅛ inch, they’ll need longer in the oven. Cover the dish with foil again and keep baking in 10-minute intervals until a knife slides through easily.

Why do I need to let them rest before serving?

Straight out of the oven, the sauce is still very loose. Giving it at least 15 minutes lets it thicken and set, so you get neat, creamy scoops instead of runny potatoes.

What’s the difference between scalloped potatoes and au gratin potatoes?

Traditionally, scalloped potatoes are baked in a cream sauce, while au gratin potatoes are topped with cheese and sometimes breadcrumbs. This recipe lands somewhere in the middle, with a creamy Boursin sauce and a melty layer of mozzarella on top.

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