Boursin Potato Gratin (and How to Make Homemade Boursin Cheese)
As holiday entertaining nears, I am sharing the recipe for Boursin Potato Gratin (and how to make homemade Boursin cheese) from one of my all time favorite cookbooks.
What goes well with these potatoes?
These delicious and savory potatoes go so well with a number of dishes. This dish is super versatile and has endless options to pair it with. These potatoes do pair SO amazingly with a main dish of meat, whatever your choice for that is!
What is the difference between potato dauphinoise and gratin?
The potatoes in this recipe are thinly sliced and cooked in the oven until they are tender. A similar recipe calls for the potatoes to be pre-cooked, typically being boiled, before being put in the oven. Either way, these potatoes are packed with flavor and give that comfort food feeling.
Should I be worried about Boursin Potato Gatin curdling?
With this recipe, you should have no problem with curdling! The main reason for curdling is because the temperature is too hot and there isn’t enough fat in the dish. Luckily, this recipe contains heavy cream, which is packed with fat. Making this dish, you don’t need to worry!
These recipes for Boursin Potato Gratin and homemade Boursin cheese both come from Heart & Soul: Stirring Recipes From Memphis.
This Junior League cookbook is the source of myriad favorites of mine, such as this recipe for the famous Beale Street Baked Beans. If you love and collect cookbooks as I do, this is one to snag for sure. Thankfully, it is still available for purchase here on amazon.
Boursin potato gratin is basically a gourmet version of scalloped potatoes. Cheddar does have its place, but for a show stopping company worthy potato side, this boursin version fits the bill.
Boursin is a creamy, slightly crumbly cheese that can be seasoned with herbs and other seasonings, and it is readily available in grocery stores (and a homemade recipe is below).
I’ve made this with the homemade Boursin and prepared; they are both delicious in this dish because they are mixed with heavy cream and melted. For a cheese board or entertaining, I would definitely buy prepared Boursin. The soft/crumbly texture is hard to duplicate with the homemade version.
For this recipe, the store bought boursin that I use is Boursin with black pepper. Alouette is a good boursin cheese, but they don’t make a black pepper version.
Make ahead: This dish can be made early in the day and kept in the fridge until time to bake and serve. The potatoes can be sliced and kept in cold water in the fridge for up to a day ahead as well. If you plan to make this dish often, a mandolin might be a good investment. Below are some of the brands recommended by Cook’s Illustrated.
I hope this recipe comes in handy for you at one of your next gatherings. If you make it, please let me hear back by leaving thoughts or suggestions in the comments of the post. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Boursin Potato Gratin
- 2 c heavy cream
- 2/3 c (or 5 oz) Boursin cheese with black pepper
- 2 TB minced shallots
- 1 clove garlic, minced
- 2 1/2 lbs red new potatoes, scrubbed and sliced 1/4 " thick
- 2 TB snipped chives
- 2 TB snipped parsley
- salt & ground pepper to taste
- Spray a 13 x 9 x 2-inch baking dish.
- Preheat oven to 400 degrees.
- In a heavy saucepan, heat cream, Boursin cheese, shallots & garlic over medium heat; stirring until cheese melts.
- Arrange half of the sliced potatoes in slightly overlapping rows; generously season with salt & pepper.
- Pour HALF of cheese mixture over potatoes. Sprinkle with chives.
- Repeat layering with remaining potato slices, salt & pepper, and cheese mixture.
- Bake about 1 hour or until potatoes are tender and top is golden brown. Sprinkle with parsley.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 232Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 47mgSodium 80mgCarbohydrates 22gFiber 2gSugar 2gProtein 4g
Homemade Boursin Cheese (with Black Pepper)
- 8 oz cream cheese
- 1/4 cup butter
- 3 cloves garlic, minced
- 2 TB parsley, finely snipped
- 1-2 TB coarsely ground black pepper
- 1/2 tsp salt
- In small bowl, make paste with garlic & salt; set aside.
- Mix cream cheese, butter, parsley, pepper & garlic in food processor until smooth.
- Cover and store up to 2 weeks in the fridge.
Denise, I’ve never frozen this casserole but think you should be able to if you wrap well. I would freeze the casserole before baking it, then thaw and bake when ready to serve!
I am thrilled you loved them, Wanda!!!! XoXo
This is by far the best scalloped potatoes I have ever eaten! This recipe will be the only one I use from now on. I followed the directions exactly.
Hi Denise, I’ve read that yes, you can freeze most any potato casserole after mixing but before baking. Then just thaw and bake. I typically just make and refrigerate up to 2 days ahead. Let me hear how it turns out!!! XoXo
Can you freeze Boursin Potatoes?
Cooked Or uncooked?