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 6 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.)


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner, side-dish

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  1. antonella

    Yum!! I love scalloped potatoes... this looks divine!! Hugs, antonella :-)

  2. Melissa H from So. Fla.

    I love scalloped potatoes!
    Thanks again for another great recipe. :-)

  3. Nicole

    What flavor of Boursin cheese did you use????

    1. 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 :)

  4. Kristy

    Yummy! I'm a sucker for cheesy potatoes. I've gotta try Boursin cheese!

  5. Patrice

    Gotta make these! I am thinking for my Christmas Eve dinner. Thanks Nikki!

  6. Penny

    Do you think I could assemble this in the morning and then put it in the oven in the afternoon?

    1. 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*

    2. Chef in Training

      Let me know how they turn out with the cheese substitutions, I'd be curious to hear :)

  7. LeeAnn Clawson

    I pin SO MANY of your recipes! They always look delish!! Thanks for always keepin' things tasty!

  8. Melody

    These were amazing! Thanks for sharing!

  9. Florida Girl

    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!!

  10. Beth

    Made these just now for our family Christmas dinner tonight. They sound amazing...can't wait to try them! Love your site...:) Merry Christmas!

  11. Jenn

    Do you bake these covered or uncovered?? Thanks!!

    1. 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.

  12. 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!

  13. 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!

    1. 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.

  14. Rebecca

    Just put these together, can't wait for them to finish baking...they smell and look fabulous? Thanks for sharing!

  15. Kitten

    Our small town grocery does not have Boursin cheese What can you substitute?

  16. Jackie

    Hi Nikki

    Is the casserole greased or ungreased?

    When you say small potatoes, are you using baby potatoes.

  17. Kristina

    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!

  18. Kristen

    Did you mis the cheese and heavy cream over heat or cold?

  19. 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!!!

  20. Jane from Connecticut

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

    1. Britni

      These really were the best scalloped potatoes I've ever made. I made them as part of my Pin Project and posted them on my blog. Thanks again for the great recipe.

  21. 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!!

  22. 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!

  23. Kelley P

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

  24. Angel

    I made these the other night, they were very good.

  25. William

    That Boursin cheese I very hard for me to find, is there any other chese I can use?

  26. 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!

  27. 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!

  28. Allison

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

  29. 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

  30. claire motzer

    Expensive to make. needs the longer cook time!

  31. Melissa Beckwith

    I made these for New Years Day dinner today with a ham. So delicious!

  32. Sonya parks

    Could you substitute different cheeses?

  33. Dana

    Can you prepare these ahead of time?

  34. 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!

  35. Lisa Hettler


    I made these scalloped potatoes at Easter, and they were gone! Will be making these again, for sure!

  36. Carolsue


    I want to make this for Christmas to go with a ham. How many people would you say it served? Good sized servings each .... I'm sure everyone will love it! For 8 people, I'm thinking I should double the recipe? 10 small potatoes doesn't sound like much. What do you think?

    1. Carolsue


      I used 9 fairly big red potatoes and 3 containers of cheese and 1-1/2 pts. of cream and it served 8 perfectly. It was the hit of our Christmas dinner! I bought the cheese at Costco -- a 3-pk. and I used a Mandoline to slice them thin.

  37. Maria

    How many servings is this recipe as written? Thanks!

    1. Chef in Training

      i'd say about 8

  38. Diana Hall


    Just found this recipe and made is with our Sunday dinner. They were YUMMMMMMY!!!
    My guys kept saying how good they were and so it goes on a recipe card with my stash! Thanks for an easy delicious way to make these scalloped potatoes!