Scalloped Potatoes with Boursin

This easy scalloped potatoes recipe has a rich and creamy sauce that is so flavourful; you’ll want to spoon it over everything!

by Lemons For Lulu

Ingredients
Method

Ingredients

- 6 large Potatoes
- 2 Tbs Butter
- 2 Tbs Flour
- 240 ml Double cream
- 45 g Boursin
- 2 Tbs Grated parmesan

Method

1

Preheat oven to 205°C.

2

Spray a 9 x 13 inch baking dish with non-stick spray and set aside.

3

Heat a small saucepan over medium heat. Place butter in saucepan and heat until melted. Whisk in flour until smooth. Slowly whisk in cream and continue to stir until smooth. Heat another minute or until mixture begins to thicken. Whisk in Boursin cheese and Parmesan cheese until smooth.

4

Meanwhile, slice the potatoes as thinly as possible, taking care to keep slices the same size.

5

Layer three potatoes in the baking dish, overlapping as necessary. Sprinkle with salt and pepper. Pour half of the cheese sauce over the potatoes. Layer the remaining potatoes over the cheese sauce then pour the remaining sauce over the potatoes.

6

Bake for 1 1/2 hours. (Check the potatoes after 50 minutes, if the sauce begins to bubble and the potatoes brown but are still hard when pierced with a fork you may have to cover the dish with foil; then continue baking. Alternatively, if potatoes are sliced very thin, then the bake time may be shorter).

	6 large	Potatoes
	2 Tbs	Butter
	2 Tbs	Flour
	240 ml	Double Cream
	45 g	Boursin
	2 Tbs	Grated Parmesan

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Scalloped Potatoes with Boursin

Ingredients

Method

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