Creamy Scalloped Potatoes

I come from a family of amazing cooks. Honestly. I love family gatherings on my mom’s side, not just for good company, but because the food is always amazing.

My sister-in-law/best friend Michelle and I took a road trip down to Vegas earlier this year for a girls weekend out. We visited my aunt who lives down there. While visiting, my aunt was in charge of a large dinner date for prom. She had to host about 20 or more people and, of course, out did her self. The food was just as delicious and as high of quality as any fancy restaurant. Even though we were helping out behind the scenes, we all got a plate of the delicious entree.

One of the divine recipes she made, was this side dish of Creamy Scalloped Potatoes. Oh. My. Gosh. These potatoes are to die for. The secret ingredient that blows these potatoes out of the park compared to other scalloped potato recipes, is the Boursin cheese. It is a flavorful soft cheese that is outstanding. It can be found at Costco or Sam’s Club. I checked at local smaller grocery stores and was unable to hunt it down, but trust me, you will want to. This cheese makes the dishes unique and mouthwatering flavor.

5.0 from 3 reviews
Creamy Scalloped Potatoes
Cook time
Total time
These potatoes outshine any other potatoes I have ever made. The flavor is so unique and completely delicious!
Recipe type: Side Dish
  • 10-11 small red potatoes
  • 2 (5.2 oz) packages Boursin cheese, I use the Garlic and Fine Herb flavor
  • 1 pint heavy whipping cream
  • grated Parmesan Cheese
  • salt
  1. Scrub potatoes and cut off the ends. Thinly slice them in a food processor or by hand if you don't have one. The thinner the better.
  2. Mix together Boursin cheese and heavy whipping cream until evenly combined.
  3. Spread a layer of potatoes in 9x13 baking dish. Salt lightly. Pour some of the cream/cheese mixture over the potatoes. Compress by mashing with hand. This helps the cream/cheese mixture get in all the cracks and spaces of the potatoes. Sprinkle lightly with parmesan cheese.
  4. Continue this layering process with the salt, cream/cheese mixture and parmesan cheese- mashing between each layer. I typically get about three different layers.
  5. Bake at 350 degrees F until done. (about 1 hour to 1 hour and 20 minutes.)


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    • Chef in Training

      oh sorry about that, I use Garlic and Fine Herb. I will clarify that in the recipe. Thanks for bringing that to my attention :)

    • Emily

      Just popped these in the oven. Trying to cook on a budget, so I bought Rondele cheese (right next to Boursin, but half the price at our local grocery store). Rondele comes in 8oz size, so I did that.. and added about 4 oz. light cream cheese that I already had in the fridge. Hope it turns out! *fingers crossed*

  1. Hey there – these look amazing! I would like to cook them for a potluck at work. Do you think that they would cook okay in a crockpot? Or could I cook them in the oven and then keep them warm in a crock pot? New reader / subscriber and I love your blog!!

    • Chef in Training

      I bake uncovered because you want it to brown on top. If it starts looking burnt though, you can cover it with foil for the last little bit.

  2. Kendell

    I made these tonight for Christmas Eve and I have to tell you they were just amazing! And super easy. I did do one thing and that was to caramelize some onions before so I could add as I made the layers. Thanks so much for a great recipe! And I just finished putting the Creme Brûlée French Toast in the fridge for the morning!

  3. Christa

    Do you skin the potatoes? Also do you bake it covered or uncovered? Thanks! I want to make this on sat for our belated Christmas dinner. My dad always buys the boxed scalloped potatoes SO gross!

    • Chef in Training

      I always cut the ends off the potatoes but don’t skin the rest. I bake it uncovered because you want it to brown on top, but if it starts looking too burnt, you can cover it for the last little bit.

  4. Wow…these were wonderful!!!! We had them with our sloppy joes and corn. Delicious!! Thanks for sharing! I love your blog and you have such easy and wonderful recipes!

  5. Kaitlinn

    These are absolutely delicious!!! We had them at my brother & sister in laws & when she gave me the recipe on Pinterest we made it at home with bacon in it, it was super delicious!! I’m actually making it again tonight with steak & greenbeans!!!

  6. Jane from Connecticut

    I just made these tonight for dinner and they were amazing! This recipe is definitely a keeper!! Thanks for sharing!

  7. Jane from Connecticut

    I made these potatoes for a dinner party and they were absolutely amazing!!! No leftovers what so ever! Needless to say, I will be making them again and again!! Thanks for such a delicious recipe!!

  8. Tiffany

    Found these via pinterest last year and made them for Christmas; now I’m getting ready to make them for thanksgiving. Thanks for sharing – they are fabulous!

  9. Kelley P

    I love your style – ONE beautiful picture, a nice narrative about the recipe, and a clearly written recipe.. Very nicely done!

  10. Nicole

    OMG….these are THE BEST scalloped potatoes I’ve ever had. Super easy. The pan didn’t last long at my house! I will definitely be adding these to the thanksgiving day menu! I think I will add a little more cheese like Gruyere or iris he cheddar since in my eyes, you can never have too much cheese!

  11. Missy Henry

    I’ll be making these for Thanksgiving this year. If I were to make these the night before, but not bake them until the next day, will the potatoes not turn? I thought that the flavors could blend overnight a bit more. I couldn’t get enough of them!

  12. Allison

    Made these tonight and the are delicious. Used the exact recipe and baked for 1 hr and 20 minutes. Best potatoes ever!!!

  13. Nicole

    I tried this recipe for our thanksgiving get together and everybody loved it! It was gone in no time. Absolutely yummy! Thank you for sharing this recipe

  14. Roxie

    I’ve been making these for years and they are always a hit. I make my own “Boursin /Rondele cheese. 1 stick of sweet butter, 16 oz cream cheese, 1 teaspoon minced garlic, ½ tsp kosher salt, ½ tsp pepper and 2 tsp finely chopped fresh parsley. Beat softened cream cheese and butter till well blended and fluffy…about 2 minutes. Mash garlic and salt into a fine paste and add to cheese mixture along with pepper and parsley. Beat until well blended. You can use a small bowl lined with plastic wrap or just dump some on a piece of wrap to shape into a ball. Refrigerate for two hours. You can serve with crackers or use in recipes. I have frozen this mixture and it does just fine…just thaw in frig before using. This is a great website!