34 Reviews

Drop dead sensational! And dead easy to make. I can't believe no one has tried this yet. Fabulously rich, so don't even look at it if you are on any sort of diet. I needed more salt and pepper than I expected. For some reason I thought that boursin cheese was loaded with it, but it's not. My family have issues with red potatoes, so I just used Russets the first time, cut into 1/8" slices, and Yukon golds second time. Both worked fine. A very magnificent potato gratin.

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Jangomango November 24, 2002

I have used this recipe before and everyone's right- it is WONDERFUL and an impressive side dish- just don't tell anyone how easy it is! Guests always rave about it! I have also had success using the light boursin and either half and half or the LandOLakes fat-free heavy cream instead of the heavy cream for those time when we're more calorie conscious! It's originally from Bon Appetite "Entertaining with Style" 1996.

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Leslie in Texas January 06, 2003

Fantastic! This is my "special occasion" gratin of potato dish. I usually use Yukon golds, though. I've made this dish several times, and when it's all gone, my husband and I stare at the baking dish, trying to decide if we are crass enough to actually lick the dish clean to get every drop (LOL). If you haven't tried this, you should. It's fantastic.

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P4 December 05, 2002

Spectacular! I usually try a recipe before I am going to serve it to anyone, but Mean, I'm starting to realize that I don't need to do that with your recipes. Always superb. This dish is rich and fantastic. They were ready after only about 40 minutes (fast oven maybe?) and we just ate and ate and ate. I can't wait to serve this to company. And everyone else is right - easy as they come! Thanks MeanChef!

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Jill77 March 24, 2003

We made this for our Christmas ham dinner. It was not only a winner, it was really easy. The store only had the "light" Boursin, so I used it, being careful when heating the sauce. There was lots of creamy sauce coating the potatoes and the flavors were wonderful. We'll be making this often, thank you for sharing this recipe.

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Akikobay January 03, 2003

This was a good au gratin but I must have been skimpy with the boursin because they came out a bit dry...or I used too many potatoes? Either way the sauce there was good and the only change I would make was to add a bit more salt and pepper when setting it up to cook! Thanks Mean Chef

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Tish December 29, 2002

This is the first time I have ever made or ate potatoes gratin, and what an incredible way to begin! I served it last night for our dinner club, and it was practically the most popular item on the table. mmmmm..... creeaaaamm.... ;) Thank you!

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s'kat December 17, 2002

What an easy, potato recipe! I made this as part of our Christmas celebration, and it was a big hit. I used half and half, but it was still tasty. I use a homemade boursin recipe that's very similar to the ones posted on Recipezaar. My son's girlfriend loves potatoes, and this rates as one of her new favorites. I'm surprised more people haven't rated this recipe, since it's been posted since 2002.

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MakeDollarHoller December 21, 2009

We found this recipe in our Bon Appetit cookbook and LOVE it! It is our new favorite potato recipe. We made it for Christmas, Easter, and my husband's birthday in June. We have used other soft herb cheeses with great success as well as the Boursin brand.

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Busy Mom of Twins July 10, 2008

Great!! Served with a ham for Easter and it was a hit. Quick and simple to prepare too. I didn't want to make so much that I had leftovers, so did two layers of potatos in a 8x8 pan (about 1 and 1/2 large potatos). Used less than a cup of the cream with a 3oz package of boursin cheese (the only size my store carried). Was perfectly seasoned with just salt and pepper and the garlic/herb in the boursin cheese. Was still good and creamy with out being carried away.

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OCMom1 April 08, 2007
Potato Gratin with Boursin