Ultra-Creamy Scalloped Potatoes With Boursin
This classic French Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes layered with creamy garlic Boursin cheese sauce and gruyere, baked to a golden bubbly perfection. The velvety, cheesy gratin makes a perfect comforting side dish for any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Cheese Sauce
- 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
Potatoes & Assembly
- 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 (for garnish)
Instructions
- Preheat and Prepare Dish. Preheat your oven to 400°F (200°C) and grease a 9×13-inch (23×33 cm) baking dish to prevent sticking.
- Make the Cheese Sauce. In a medium skillet over medium heat, melt the butter. Stir in the flour and whisk continuously for 1 minute to form a roux. Gradually add the milk, then the vegetable broth and garlic Boursin cheese, whisking constantly to create a smooth sauce. Add the grated garlic, dried thyme, kosher salt, and black pepper. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Layer the Ingredients. Arrange half of the sliced potatoes evenly in the bottom of the prepared baking dish. Spread half of the sliced onions over the potatoes, then pour half of the cheese sauce on top. Sprinkle 1/2 cup of the grated gruyere cheese over this layer. Repeat the layers with the remaining potatoes, onions, cheese sauce, and another 1/2 cup of gruyere cheese.
- Bake Covered. Cover the dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to begin cooking evenly inside the sauce.
- Bake Uncovered. Remove the foil and continue baking for an additional 35 to 40 minutes. The potatoes should be tender when pierced with a fork, and the top cheese layer will be beautifully browned and bubbly.
- Rest and Garnish. Remove the scalloped potatoes from the oven and let them stand at room temperature for 20 minutes. This resting helps the sauce thicken and sets the dish for easier serving. Garnish with finely sliced fresh chives before serving for a fresh, vibrant finish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during baking.
- For a richer flavor, substitute part of the milk with cream.
- Grating the potatoes very thinly (about 1/8 inch) ensures even cooking and tenderness.
- If you don’t have garlic Boursin cheese, cream cheese mixed with garlic powder and herbs can be a substitute.
- Letting the dish rest after baking helps the sauce set, making it easier to slice and serve.
- Covering the dish during the initial bake prevents the top from browning too quickly before the potatoes cook through.