This easy scalloped potatoes recipe has a rich and creamy sauce that is so flavorful; you’ll want to spoon it over everything!
When I look back upon my childhood in terms of meals I was served, one meal stands out as deserving the title “the grossest meal my mom ever made”. I don’t know the English translation for the name of the recipe, but it was basically scrambled eggs with tomatoes, onions, and green peppers. My mom never seeded the tomatoes so the eggs were always really runny and tinted red. The bell peppers were always bitter and too crisp for my liking.
If I walked into the kitchen while my mom was making this egg dish for breakfast, I had to hurry back out before she saw me gag. I had to take a few deep breaths and collect myself. I had to brace myself for what was to come; the eating of the eggs. I had no choice, my parents were not as lenient as I am with our kids. You had to eat everything on your plate or you did not leave the table. To this day, I gag a little every time I see scrambled eggs.
My husband’s worst meal was scalloped potatoes. He remembers being forced to eat scalloped potatoes by a babysitter. The experiences was so bad, it was 30+ years before he even attempted to eat scalloped potatoes again. I’m happy to say that this is the recipe that brought him back around.
He was quite skeptical. If he had a choice, the only way we’d eat potatoes is mashed or roasted. But I felt compelled to prove to him that scalloped potatoes were worthy if made right. And the right way to make scalloped potatoes is with Boursin Cheese!
I call this an easy scalloped potato recipe because of the Boursin cheese. It’s creamy and smooth and already seasoned. This post is NOT sponsored by Boursin, I just really love the stuff! It only takes a few more everyday ingredients to make this recipe come together. And once it does, I promise it will convert even the staunchest scalloped potatoes haters into scalloped potato lovers!
This easy scalloped potato recipe will only result in happy food memories, I promise!
Easy Scalloped Potatoes with Boursin Cheese
- 6 Idaho potatoes
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1 5.2 oz Garlic and Herb Boursin Cheese
- 2 tablespoons grated parmesan cheese
- Preheat oven to 400 degrees.
- Spray a 9 x 13 inch baking dish with non-stick spray and set aside.
- Heat a small saucepan over medium heat. Place butter in saucepan and heat until melted. Whisk in flour until smooth. Slowly whisk in cream and continue to stir until smooth. Heat another minute or until mixture begins to thicken. Whisk in Boursin cheese and Parmesan cheese until smooth.
- Meanwhile,slice the potatoes as thinly as possible, taking care to keep slices the same size.
- Layer three potatoes in the baking dish, overlapping as necessary. Sprinkle with salt and pepper. Pour half of the cheese sauce over the potatoes. Layer the remaining potatoes over the cheese sauce then pour the remaining sauce over the potatoes.
- Bake for 1 1/2 hours. (Check the potatoes after 50 minutes, if the sauce begins to bubble and the potatoes brown but are still hard when pierced with a fork you may have to cover the dish with foil; then continue baking. Alternatively if potatoes are sliced very thin, then the bake time may be shorter).