Potato Gratin with Boursin
Indulge in the luxurious comfort of Potato Gratin with Boursin, a creamy potato casserole that takes traditional gratin to the next level with the rich, herbaceous flavor of Boursin cheese. Made with thinly sliced Yukon Gold potatoes, heavy cream, and a touch of freshly minced garlic, this gratin is layered to perfection and topped with golden, bubbly Parmesan cheese. The secret to its irresistibly smooth and velvety texture lies in the Garlic & Fine Herbs Boursin, which melts into the cream mixture for a decadent finish. Perfect for holidays, dinner parties, or an elevated side dish for family meals, this recipe is as simple as it is sophisticated, with just 20 minutes of prep time. Serve it alongside roasted meats or a crisp green salad, and let this elegant dish steal the show.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 5.2 ounces Boursin cheese (Garlic & Fine Herbs flavor)
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 tablespoon Unsalted butter
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with the unsalted butter and set aside.
Peel the Yukon Gold potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline for even cooking.
Peel and finely mince the garlic cloves. In a medium saucepan over medium heat, combine heavy cream, milk, minced garlic, Boursin cheese, thyme leaves, salt, and black pepper. Stir occasionally until the Boursin cheese has melted and the mixture is smooth, about 5 minutes. Remove from heat.
Place half of the sliced potatoes in an overlapping layer in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, spreading it evenly.
Layer the remaining half of the potato slices on top and pour the rest of the cream mixture over them.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the grated Parmesan cheese evenly over the gratin. Return the dish to the oven and bake uncovered for an additional 20–25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving to allow the flavors to set. Garnish with additional thyme leaves if desired and enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
