Sarah’s Recipe Book

Boursin Cheese Scalloped Potatoes


8 servings


1 hour 20 minutes

total time


  • 2 cups whipping cream

  • 1 5 oz. package Boursin cheese w/ herbs

  • 3 lbs. red new potatoes (unpeeled), scrubbed and thinly sliced

  • 1 ½ tablespoons chopped fresh parsley


  1. Preheat an oven to 400 degrees and arrange a rack in the center position.

  2. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.

  3. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth.

  4. Arrange half of sliced potatoes in baking dish in slightly overlapping rows. Generously season potatoes in dish with salt and pepper.  Pour half of cheese mixture over.

  5. Arrange remaining potatoes in slightly overlapping rows atop potatoes in dish.  Generously season with salt and pepper.  Pour remaining cheese mixture over potatoes.

  6. Bake until top is golden brown and potatoes are tender when pierced with a knife, about 1 hour.  Sprinkle with chopped fresh parsley and serve.

For 1 ½ times the recipe, I have used 4 ½ to 5 lbs. potatoes, and a round, 4” high casserole.  With more layers, it needs to cook a bit longer until all the potatoes are done – say, about 1 ¼ hours.  If potatoes are getting too browned, cover with foil.


Serving Size



388 kcal

Total Fat

21 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



74 mg


72 mg

Total Carbohydrate

44 g

Dietary Fiber

2 g

Total Sugars

1 g


7 g

8 servings


1 hour 20 minutes

total time
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