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Boursin Au Gratin Potatoes
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A picture of Boursin Au Gratin Potatoes.

Boursin Au Gratin Potatoes

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

I've eaten a lot of au gratin potatoes in my 75 years, and none measures up to these. I kid you not! Creamy, tender, and flavorful, this is a new comfort food for us that we'll be devouring frequently. 10 out of 10!

An encyclopedia of French cuisine says that "gratin" is the golden crust that forms on the surface of a dish when it is browned in the oven or put under the broiler. The top of the dish is sometimes coated with grated cheese and/or breadcrumbs. Formerly, “gratin” was the crust adhering to the cooking receptacle, which was scraped off (gratté in French) and eaten. The golden gratin that forms on these potatoes is heavenly!

#CookpadApron2026
Week 25 - Around the World

I've eaten a lot of au gratin potatoes in my 75 years, and none measures up to these. I kid you not! Creamy, tender, and flavorful, this is a new comfort food for us that we'll be devouring frequently. 10 out of 10!

An encyclopedia of French cuisine says that "gratin" is the golden crust that forms on the surface of a dish when it is browned in the oven or put under the broiler. The top of the dish is sometimes coated with grated cheese and/or breadcrumbs. Formerly, “gratin” was the crust adhering to the cooking receptacle, which was scraped off (gratté in French) and eaten. The golden gratin that forms on these potatoes is heavenly!

#CookpadApron2026
Week 25 - Around the World

Read more

Boursin Au Gratin Potatoes

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

I've eaten a lot of au gratin potatoes in my 75 years, and none measures up to these. I kid you not! Creamy, tender, and flavorful, this is a new comfort food for us that we'll be devouring frequently. 10 out of 10!

An encyclopedia of French cuisine says that "gratin" is the golden crust that forms on the surface of a dish when it is browned in the oven or put under the broiler. The top of the dish is sometimes coated with grated cheese and/or breadcrumbs. Formerly, “gratin” was the crust adhering to the cooking receptacle, which was scraped off (gratté in French) and eaten. The golden gratin that forms on these potatoes is heavenly!

#CookpadApron2026
Week 25 - Around the World

I've eaten a lot of au gratin potatoes in my 75 years, and none measures up to these. I kid you not! Creamy, tender, and flavorful, this is a new comfort food for us that we'll be devouring frequently. 10 out of 10!

An encyclopedia of French cuisine says that "gratin" is the golden crust that forms on the surface of a dish when it is browned in the oven or put under the broiler. The top of the dish is sometimes coated with grated cheese and/or breadcrumbs. Formerly, “gratin” was the crust adhering to the cooking receptacle, which was scraped off (gratté in French) and eaten. The golden gratin that forms on these potatoes is heavenly!

#CookpadApron2026
Week 25 - Around the World

Read more
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Ingredients

1 hour 15 minutes
4-6 servings
  • 3 Tbutter
  • 1/2medium onion, diced
  • 2lg garlic cloves, minced
  • 2 cupheavy cream
  • 1 pkgBoursin cheese, any flavor
  • 2 1/2lbs. potatoes, cut into thin slices (Russet or Yukon Gold)
  • Salt, pepper & garlic powder, to taste
  • Parmesan cheese (optional)
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Steps

1 hour 15 minutes
  1. 1

    Butter a 9x13 baking dish and preheat your oven to 400°F. I slice the potatoes ahead of time and keep covered with cold water to stop from oxidizing; then drain well when ready to assemble the casserole.

    A picture of step 1 of Boursin Au Gratin Potatoes.
    A picture of step 1 of Boursin Au Gratin Potatoes.
    A picture of step 1 of Boursin Au Gratin Potatoes.
  2. 2

    In a large skillet, melt butter, add onion, and sauté until softened. Add minced garlic and cook one additional minute. Add heavy cream and Boursin cheese and stir over medium heat until cheese is melted. Remove from heat and set aside.

    A picture of step 2 of Boursin Au Gratin Potatoes.
    A picture of step 2 of Boursin Au Gratin Potatoes.
  3. 3

    Place half of the potatoes into the buttered 9x13 pan. Sprinkle with salt, pepper, and garlic powder. Pour half of the cheese sauce over the potatoes. Layer remaining potatoes, sprinkle with salt, pepper, and garlic powder, and pour remaining sauce over potatoes.

    A picture of step 3 of Boursin Au Gratin Potatoes.
  4. 4

    Bake uncovered for 50-60 minutes. Sprinkle with parmesan cheese (optional), let rest 5-8 minutes for sauce to thicken (important!), and serve.

    A picture of step 4 of Boursin Au Gratin Potatoes.
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Maggie Conlon
Maggie Conlon @WarsawNan
on September 14, 2026 17:01
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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Boursin Gratin Potato

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