When you need a cozy potato side that feels a little special without asking much of you, this easy casserole is the kind of dish that earns a regular spot on the table. Thinly sliced potatoes bake up tender in a rich cream sauce, and a whole round of soft herbed cheese melts right in to make everything flavorful and comforting with hardly any prep.
This creamy potato bake is especially nice with roast chicken, baked ham, pork chops, or a simple steak, and it also fits beautifully on a holiday table. To balance the richness, I like to serve it with a crisp green salad, roasted green beans, or steamed broccoli, and a basket of warm bread never hurts when there’s extra sauce in the dish.
Oven Baked 4-Ingredient Boursin Potato Bake
Servings: 6 to 8
Ingredients
2 lb Yukon gold potatoes, thinly sliced
1 round (5.2 oz) garlic and fine herbs Boursin cheese
1 1/2 cups heavy cream
1/2 cup grated parmesan
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass casserole dish.
2. Peel the potatoes if you like, then slice them thinly and layer them in overlapping rows in the prepared casserole dish.
3. Pour the heavy cream evenly over the potatoes, then place the whole round of Boursin right in the center or on top of the potatoes.
4. Sprinkle the grated parmesan evenly over the top. Cover the dish tightly with foil and bake for 45 minutes.
5. Remove the foil, gently stir or spread the softened Boursin into the cream around the potatoes, then return the dish to the oven uncovered for 25 to 35 minutes, or until the potatoes are tender and the top is golden.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and thicken slightly.
Variations & Tips
For extra flavor: A light pinch of salt and black pepper between the potato layers can help wake up the cream and cheese, especially if you like a bolder savory finish.
For easy slicing: A mandoline makes quick work of the potatoes and helps them cook evenly. Just keep the slices thin and as uniform as possible so every layer turns tender at the same time.
For picky eaters: If the herb flavor of Boursin is a little strong for your table, use the garlic and fine herbs variety as written and pair the bake with very simple mains like baked chicken or ham. The creamy potatoes mellow the flavor nicely once baked.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it’s going into the oven straight from the refrigerator, add a few extra minutes to the covered baking time.
Cheesier top: If your family loves a deeper golden finish, add an extra sprinkle of parmesan during the last 10 minutes of baking and broil briefly, watching closely so it does not brown too much.