There’s nothing quite like a dish of rich, creamy, and cheesy potatoes to bring comfort to any meal.
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Whether you’re serving them as a holiday side or alongside a simple weeknight dinner, Boursin Potatoes are guaranteed to steal the show.
With layers of thinly sliced potatoes bathed in a luscious Boursin cheese sauce, this dish is effortlessly elegant yet incredibly easy to make.
In this post, I’ll walk you through the best way to prepare these irresistible potatoes, along with expert tips, serving suggestions, and FAQs to make sure your dish turns out perfect every time.
Why You’ll Love This Recipe
Rich & Creamy: The combination of heavy cream and Boursin cheese creates the silkiest sauce.
Simple Ingredients: Just a handful of basic ingredients come together for a gourmet dish.
Crowd-Pleasing: This dish is perfect for potlucks, family dinners, and holiday gatherings.
Versatile: It pairs beautifully with everything from steak to roasted veggies.
Ingredients You’ll Need for the best Creamy Boursin Potatoes
To make this heavenly side dish, you’ll need:
- 3 lbs potatoes (Yukon Gold for creaminess, Russet for fluffiness)
- Salt and pepper to taste
- 1 pint heavy cream
- 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs is my go-to!)
- Fresh parsley or chives for garnish
Step-by-Step Instructions for the best Creamy Boursin Potatoes
1. Preheat the Oven
Set your oven to 350°F (175°C) to ensure an even bake.
2. Prepare the Potatoes
- Wash and peel your potatoes (optional).
- Slice them into ¼-inch rounds—a mandoline slicer makes this easy!
- Toss the potato slices with salt and pepper in a large bowl.
3. Make the Boursin Cream Sauce
- In a saucepan over medium-low heat, combine the heavy cream and Boursin cheese.
- Stir continuously until the cheese melts into the cream, forming a smooth and velvety sauce.
4. Assemble the Layers
- Grease a deep baking dish with butter.
- Arrange a layer of potato slices in the dish.
- Pour some of the Boursin cream sauce over the potatoes.
- Repeat the layering process until all the potatoes and sauce are used.
5. Bake to Perfection
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15 minutes to get a golden, slightly crispy top.
6. Garnish & Serve
- Let the dish cool for a few minutes before serving.
- Sprinkle with chopped fresh parsley or chives for a pop of color and freshness.
See Also: The Best Mashed Potatoes EVER
Tips for the Best Creamy Boursin Potatoes
Thin & Even Slices: Ensures even cooking—use a mandoline for precision.
Extra Cheese? Yes, Please! Add ½ cup shredded Gruyère or Parmesan for a deeper flavor.
For a Crispy Top: Broil for 2–3 minutes at the end of baking.
Let It Rest: Allow the dish to sit for 5–10 minutes before serving to let the sauce thicken.
See Also: The Best Garlic Butter Steak Bites Recipe
What to Serve with Boursin Potatoes
This dish is luxuriously creamy, making it the perfect side for:
Steak: Pair with a juicy ribeye, filet mignon, or roast beef.
Chicken: Serve alongside roast chicken, grilled thighs, or herb-crusted chicken breast.
Seafood: Goes beautifully with baked salmon or seared scallops.
Vegetables: Complements roasted Brussels sprouts, green beans, or asparagus.
See also: The Best Beef Bourguignon Recipe: Julia Child’s Classic Recipe
FAQs About Boursin Potatoes
Can I make this ahead of time?
Yes! Assemble the dish and refrigerate up to 24 hours before baking. Add an extra 10–15 minutes to the bake time if cooking from cold.
Can I freeze Boursin potatoes?
Absolutely! Let the dish cool completely, then wrap it tightly and freeze for up to 2 months. Reheat at 350°F for 30 minutes until warmed through.
Can I make this lighter?
For a less rich version, swap heavy cream for half-and-half or whole milk.
Can I use a different Boursin flavor?
Yes! Shallot & Chive or Black Pepper Boursin are great alternatives to the classic Garlic & Fine Herbs.
Final Thoughts
Whether you’re serving these Creamy Boursin Potatoes for a cozy family dinner or a festive holiday meal, they’re bound to be a hit.
The combination of buttery-soft potatoes, velvety cheese sauce, and a crisp golden top makes this dish truly irresistible.
Give this recipe a try, and let me know how it turned out in the comments! What’s your favorite way to enjoy Boursin potatoes? Let’s chat!
The Best Creamy Boursin Potatoes Recipe
Equipment
- 1 Deep Casserole Dish
Ingredients
- 3 lbs potatoes Yukon Gold for creaminess, Russet for fluffiness
- Salt and pepper to taste
- 1 pt heavy cream
- 1 pkg (5.2 oz) Boursin cheese (Garlic & Fine Herbs is my go-to!)
- Fresh parsley or chives for garnish
Instructions
- PREHEAT THE OVEN – Set your oven to 350°F (175°C) to ensure an even bake.
- Wash and peel your potatoes (optional).
- Slice them into ¼-inch rounds—a mandoline slicer makes this easy!
- Toss the potato slices with salt and pepper in a large bowl.
- In a saucepan over medium-low heat, combine the heavy cream and Boursin cheese.
- Stir continuously until the cheese melts into the cream, forming a smooth and velvety sauce.
- Grease a deep baking dish with butter.
- Arrange a layer of potato slices in the dish.
- Pour some of the Boursin cream sauce over the potatoes.
- Repeat the layering process until all the potatoes and sauce are used.
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15 minutes to get a golden, slightly crispy top.
- Let the dish cool for a few minutes before serving.
- Sprinkle with chopped fresh parsley or chives for a pop of color and freshness.
