Cranberry Spice Scalloped Potatoes
Serves: 8 servings
  • 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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
Recipe by Queen of My Kitchen at