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.
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.
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!!!
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.