A festive twist on a classic recipe. A rich, creamy, and delicious side dish that’s perfect for holiday entertaining.
Scalloped potatoes are the epitome of comfort food and a mainstay at the holiday dinner table. Food trends may come and go but classic dishes like this one will never go out of style. As with any classic recipe, there are lots of variations for scalloped potatoes. This one uses a cranberry spice flavored Boursin Cheese to create a rich and creamy potato casserole with subtle savory flavor and a hint of sweet and tart. Cranberry Spice Scalloped Potatoes is a delicious, festive side dish and a real crowd pleaser.
This dish is so easy to make! The only important tip for recipe success is that you cut the potatoes ultra-thin, about 1/16th of an inch. Unfortunately, it’s next to impossible to do this by hand, so you need to use either a food processor or a mandoline. I use a Breville food processor (pictured above) to cut the potatoes for Cranberry Spice Scalloped Potatoes and it works like a dream. Notice in the picture that the feed tube is big enough to hold two medium sized potatoes! A mandoline works well for slicing the potatoes as well, however, you need to apply even and consistent pressure while running your potatoes over the blade, otherwise the slices will not be all the same thickness and hence will not cook evenly. (Be sure to follow the mandoline manufacturer’s directions. I know more than a few people who’ve cut their fingers using these devices!)
Much of the flavor in Cranberry Spice Scalloped Potatoes is derived from the Boursin cheese, a soft, creamy cheese that comes in a several flavors. Contrary to what most people think, “Boursin” is a brand name and is actually a registered trademark. Boursin cheese has become so well-known, however, that most of us think of it simply as a type of cheese, which is a testament to how popular and beloved it has become since it was first introduced by French cheesemaker Francois Boursin back in 1957.
Cranberry spice Boursin cheese is a limited-edition cheese and not available year-round so you may have to shop around to locate it. I found it in the cheese case at my grocery store a couple of weeks ago (late September), but noticed a few days later that it was not available at another (same grocery chain) store. I believe Walmart carries it during the winter months, but best to check with the individual store. It’s worth seeking out this cheese though, because Cranberry Spice Scalloped Potatoes are deliciously addictive. After I made and photographed this dish my husband and I ate it for lunch and dinner and polished off the entire casserole in just two days!
- 2 pounds Yukon gold potatoes, very thinly sliced (1/16th of an inch)
- Olive oil cooking spray
- 1 - 5.2 ounce package Boursin Cheese (cranberry spice flavor)
- 1 pint half and half
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dried cranberries
- Sprig of fresh rosemary
- Preheat oven to 400 degrees and spray an 9 x 13 casserole dish that is at least 2½ inches deep with olive oil cooking spray.
- In a saucepan set over medium heat, combine the Boursin cheese, half and half, salt, and pepper, stirring occasionally until the cheese is melted and the mixture is smooth.
- Place one overlapping layer of potatoes in the casserole dish and cover with ½ cup of the cheese/cream sauce. Repeat with the remaining potatoes and cream sauce. Pour any leftover sauce left on top. (It's normal for it to look like there is too much liquid relative to the potatoes.)
- Bake, uncovered, on the bottom rack of the oven for 1 hour or until the potatoes are tender when pierced with a toothpick. Let cool at least 20 minutes. To serve, sprinkle the dried cranberries on top and garnish with fresh rosemary.
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