28 Reviews of Potato Gratin with Boursin

From: Jangomango

On Nov 24, 2002

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.

From: P4

On Dec 5, 2002

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.

From: sugarpea

On Dec 31, 2004

I know it's sacrilege but serving this as written to my Dh would be tantamount to homicide, so I made the lowfat varsion. I made boursin cheese #36859 with neufchatel and used fat free half and half hoping that the potatoes would provide enough starch to prevent the half and half from separating. Don't try that, it doesn't work. Next time I'll try fat free evaporated milk. This version looked a little bad but still tasted rich, cheesey and garlicky. The fresh herbs from the garden were welcome additions.

From: s'kat

On Dec 18, 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!

From: Fitzcindy

On Jan 1, 2005

This was part of my New Years Eve dinner party menu and everyone gave these potatoes rave reviews. Totally brainless to make but big on taste! I was worried the recipe wouldn't feed 10 adults but I actually had enough for at least 12 people. Served this alongside beef tenderloin. Thanks for another great recipe!

From: Sweet Baboo

On Jan 11, 2009

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.

From: Leslie in Texas

On Jan 6, 2003

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.

From: Jill77

On Mar 24, 2003

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!

From: Akikobay

On Jan 3, 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.

From: mom42

On May 17, 2004

These were great. The sauce is very rich and flavorful but will not over power the other foods being served. It is a great side dish.