Creamy Boursin Scalloped Potatoes with Kale (Edit recipe)

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Is there really a cozier side than Scalloped Potatoes? Dreamy sauce finished with Boursin cheese, sautéed kale, and thinly sliced taters. Baked covered, topped with cheddar, and finished uncovered until bubbly and gorgeously golden.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

2 hours

INGREDIENTS

23

Serves: 4

Ingredients

1 whole Potatoes, Russet, peeled
5 whole Yellow Potatoes, small - medium, peeled
0.75 cup Aged Cheddar Cheese, Aged Scottish Cheddar, shredded
1 whole Shallot, halved & sliced

SAUCE

0.25 cup Butter, Unsalted
0.5 tsp Red Pepper Flakes
4 cloves Garlic, peeled & gently smashed
2 Tbsp All Purpose Flour, Heaping
0.5 cup Milk, 2%, room temp
2 cups Heavy Whipping Cream, room temp
1 whole Yellow Onion, peeled & halved
1 whole Nutmeg, Ground, A few dashes
0.5 tsp Himalayan Pink Salt
0.5 tsp All Purpose Seasoning - Vegeta
150 grams Shallot & Chive Cheese - Boursin, room temp
1 whole Black Peppercorns, Ground Fresh, See Recipe

KALE

1 whole Extra Virgin Olive Oil
0.25 tsp Red Pepper Flakes
1 bunch Kale, ribs removed & chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

SAUCE - Add the butter, pepper flakes, and garlic to a medium sized pot set to just below medium. Once heated, stir and let everything sizzle for about 1 minute before stirring in the flour. Let the roux bubble away, stirring a couple times for about 2 - 3 minutes without browning. Then, slowly whisk in the milk / cream until combined thoroughly and wait for the creamy sauce to come to a bit of a boil. Once it starts bubbling and thickening up, reduce your temp to a simmer and fold in the salt & vegeta along with a few good grinds from your pepper mill. Drop in the onion halves and keep stirring until the rapid bubbling slows down. The sauce will simmer about 10 ish minutes. Make sure to stir often to keep it from scorching to the bottom of the pot.
In the meantime, start heating a some EVOO and the 1/4 tsp. pep flakes in a non-stick skillet set to just about medium. Once heated, add the kale and a good pinch of salt & pepper. Stir and cook about 10 minutes until the kale has wilted / gone tender. Some colour on the kale is perfectly ok.
Preheat your oven to 375 F
Slice your potatoes on the thinnest setting of a mandolin. In total, you're looking for about 3 1/2 Cups of thinly sliced taters.
Turn off the heat to your creamy sauce and pluck out the onions, scraping any sauce off of them back into the pot. Drop in the Boursin and a few dashes of nutmeg & stir until creamy and combined. Add the cooked kale, sliced shallots, and sliced potatoes. Fold together until combined with your potatoes coated in the sauce.
I used an 8" x 8" square baking dish that I sprayed with cooking spray. Transfer the creamy taters to the dish, doing your best to spread things out evenly. Tap your dish off of a hard surface a few times to settle everything.
Cover and bake for 1 hour and 10 minutes. Remove cover and top with the aged cheddar and a good sprinkle of pep flakes. Return to the oven for another 25 - 30 minutes until bubbly & golden delish. Use a sharp knife to pierce through the center to ensure it slides through easily indicating the taters are perfectly tender.
Let cool for at least 10 minutes before scooping and serving. ENJOY!
Leftovers can be refrigerated for up to 4 days in an airtight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1062
Fat:	86 g
Carbohydrates:	52 g
Protein:	34 g
Cholesterol:	245 g
Sodium:	1002 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.