Boursin Au Gratin Potatoes

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
Boursin Au Gratin Potatoes
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
Steps
- 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.
- 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.
- 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.
- 4
Bake uncovered for 50-60 minutes. Sprinkle with parmesan cheese (optional), let rest 5-8 minutes for sauce to thicken (important!), and serve.
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