Wednesday, March 5, 2014

Scalloped Potatoes with Boursin and Fontina Cheeses

Scalloped Potatoes with Fontina and Boursin Cheese
So pretty! These are quite thin, thanks to the use of a mandoline.
A bit thicker would work too.

Warning: this is a dangerous recipe so continue only if you are willing to take the risk!

Or maybe just be smarter than me and use oven mitts and not a dish cloth - especially one not completely covering the ENTIRE handle of a cast iron pan! Who needs finger prints? It's not like I'm gonna break the law and need to be booked (is that even the right terminology??) and fingerprinted any time soon, right? 

This recipe is not one you want to make while on a diet...which means you'll probably be craving it when you are trying to count calories! It's creamy, delicious and contains mountains of potatoes and cheese - 'nough said.

Let it sit 15 or 20 minutes, if you can, before serving so it can set a bit. It is great the next day too.

If you don't have Boursin cheese, you can use cream cheese (one with garlic or chives would be good). 

Use a 10 inch cast iron pan that is about 2 inches high. If you use another type of baking dish keep it no deeper than 2 inches to ensure potatoes cook properly.


2 lbs small red potatoes
1 package boursin (or cream cheese)
1 cup shredded fontina cheese
1 small onion, chopped small
1 cup milk (not cream)
3 tbsp butter
1/4 tsp fresh ground pepper
1 tsp salt


  1. Preheat oven to 425 degrees.
  2. Wash potatoes and thinly slice (1/8 inch) potatoes.
  3. Place in cold water so they don't brown.
  4. Saute onion in 10 inch cast iron pan over medium heat with 1 tbsp butter until translucent and just starting to brown.
  5. Remove from pan.
  6. Grease a baking dish (or if you are using a cast iron pan, just add butter to pan) with 1 tbsp of butter.
  7. Drain your potatoes and dry them with paper towel.
  8. Spread half of potatoes over bottom of baking dish.
  9. Sprinkle 1/2 of onions, 1/2 tsp of salt, 1/4 tsp pepper, 1/2 cup shredded fontina cheese, and 1/2 tbsp of butter.
  10. Layer the remaining potatoes over the first layer.
  11. Add remaining salt, pepper, fontina, onions and butter.
  12. In a small pot, bring milk to a simmer and add boursin.
  13. Stir until melted.
  14. Pour simmering milk mixture over potatoes.
  15. Over medium heat, bring potatoes to a simmer.
  16. Carefully place potatoes into preheated oven.
  17. Bake for 25 to 30 minutes. - milk will be absorbed, potatoes soft when pierced with a fork, and cheese browned. Remove carefully!! It will be HOT.

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