Description
This classic French-inspired Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes layered with a creamy, garlicky Boursin cheese sauce and topped with melted Gruyere. Baked to golden perfection, it makes a rich and comforting side dish perfect for any occasion.
Ingredients
Scale
Cheese Sauce
- 3 tbsp Butter
- 1/4 cup All Purpose Flour
- 1 3/4 cups Milk
- 1 cup Vegetable Broth
- 150 g Garlic Boursin Cheese
- 4 cloves Garlic, grated
- 1/2 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Potatoes and Assembly
- 3 lb Yukon Gold Potatoes, sliced 1/8 inch thick
- 1 Spanish Onion, thinly sliced
- 2 cups Swiss Cheese (Gruyere or Emmental), grated
- 1 tbsp Fresh Chives, finely sliced
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Make the Cheese Sauce: In a medium skillet over medium heat, melt the butter. Stir in the flour and whisk continuously for 1 minute to create a roux. Slowly add the milk followed by vegetable broth and Garlic Boursin cheese, whisking constantly to combine smoothly. Add the grated garlic, dried thyme, kosher salt, and black pepper. Cook for 2 to 3 minutes while whisking frequently until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Layer the Ingredients: Arrange half of the sliced potatoes evenly at the bottom of the prepared baking dish. Over the potatoes, spread half of the sliced Spanish onion, then pour half of the cheese sauce on top. Sprinkle with 1/2 cup of the grated Gruyere cheese. Repeat the layering with the remaining potatoes, onions, sauce, and 1/2 cup Gruyere.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to start softening and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for another 35 to 40 minutes, or until the potatoes are tender when pierced and the cheese topping is beautifully browned and bubbly.
- Rest and Garnish: Let the scalloped potatoes stand at room temperature for 20 minutes to set before serving. Garnish with freshly sliced chives for a pop of color and fresh flavor.
Notes
- For best results, slice potatoes evenly to ensure uniform cooking.
- You can substitute vegetable broth with chicken broth if preferred.
- Allowing the dish to rest after baking helps the sauce thicken and makes serving easier.
- Make ahead tip: Assemble the dish, cover, and refrigerate overnight; bake as directed adding a few extra minutes if baking from cold.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape while baking.