Potato Gratin with Boursin

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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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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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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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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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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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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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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We're going to hold off giving this any stars until we try this again, but I wanted to review so I remembered which recipe this was. This had good flavor and was certainly easy. It needed more salt and pepper than I put in. The problem was that only about half of the potatoes were cooked all the way through. It was in for over an hour. You can't beat how easy this is, though!

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This dish is worth every single calorie. Super delicious. Thank you.

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This was so easy! I used a 3 ounce package of Boursin, and 3 lbs of yukon golds. I definitely recommend adding seasoning of some kind.

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Made this for Christmas Eve and this was a huge hit! I used home made Boursin (#405569) and half and half. Will definetly make this again. Very easy too!

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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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Very easy to prepare!. I used an 18% butterfat cream and some leftover herb cream cheese and it worked well, the sauce was very rich and creamy!

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I have been making this exact recipe for a number of years at the request of a family member who swoons from the taste. This time I substituted 5 oz. of a clone recipe from Zaar (I made 1/2 the recipe using 1 pkg. of cream cheese), and although it was very good, I think it would have been even better if I had used all of the half recipe. I particularly love this recipe because it is cooked at 400 F. uncovered, and the top and sides become a most amazing golden brown... a delight for the eyes as well as the taste buds.

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very good. very quick, very easy. Definitely a great recipe to add to the repetoire

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Winner, winner, winner!! 3 ingredients (okay 5 if you count s&p), foolproof, easy recipe and totally delicious.

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Rich and creamy and so easy to make! Lots of complements from guests! I used Boursin Cheese Spread - Copycat as well as one of the other reviewers suggested (only made half the recipe because it makes a lot). I did increase the potatoes to 4 lbs because I was planning for a large group and kept the sauce the same and worked out perfectly.

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Absolutely drop dead delicious! I fought my own GUESTS over the last few spoonfuls! Amazing.

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