Boursin Butter Potato Stacks are so easy and delicious! You’ll barely believe how simple these are to make, and better yet, everyone who tries them is certain to rave about how damn tasty they are. Thinly sliced russet potatoes are layered into a muffin tin with Boursin butter (if you’re not familiar with Boursin cheese, it’s a mild, creamy cheese flavored with garlic and herbs that is f*ckng amazing!) then baked to golden brown perfection.
Boursin Butter Potato Stacks are reminiscent of scalloped potatoes but are a little less heavy. They are also great for serving big groups of people at a party or as part of a holiday table like Thanksgiving. I really like to make these for Thanksgiving because they offer a different texture than the mashed sweet potatoes I always serve, and they are scrumptious even if they’re not piping hot from the oven.
They are scrumptious even if they’re not piping hot from the oven!
These potato stacks are so quick and versatile. They are one of my favorite go-to side items either for a simple weeknight dinner or for a holiday party. It’s worth noting that having a mandoline slicer really makes this recipe a snap to put together. I’ve linked to an inexpensive one below. You want to cut the potatoes as thin as possible, and while you can get thin slices with a good knife, it’s a hell of a lot faster with a mandoline. Just be sure to use the guard to protect your fingers!
I hope you’ll give these Boursin Butter Potato Stacks a try as part of your holiday table or even as the perfect addition to a steak dinner. Let me know if you enjoyed them in the comments sections below! Also, if you’re looking for other Thanksgiving recipes, check out my Thanksgiving post with my full menu and helpful planning tips.
Slicing potatoes thin like what is called for in this recipe can be a chore when using a knife, but with a mandoline you can breeze through the job in a snap!
Boursin Butter Potato Stacks
- 2 russet potatoes
- 1 stick of butter room temperature
- 1 5.2 oz pack Boursin cheese* garlic and fine herb flavor
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp thyme
- Preheat the oven to 375 degrees and prepare two standard size muffin pan with baking spray. Feel free to make in batches if you only have one muffin pan.
- Make a Boursin butter by mixing together the butter, Boursin cheese, salt, pepper, and thyme.
- Using a mandoline slicer or a very sharp knife, cut the potatoes into very thin slices. Layer 3-4, depending on the diameter of each slice, potato slices in the bottom of the pan in a circular motion spreading out just slightly. Add 1 tsp of the Boursin butter on top of each potato pile. Top with an additional 3 to 4 potatoes slices and press down on each potato stack to press together. Add another 1/2 tsp of Boursin butter to the top of each stack.
- Bake for about 30 minutes or until browned around the edges and golden brown across the top.
- These are delicious hot but also stay really tasty at room temperature.
- You can make the Boursin butter a couple of days in advance. Just remove from the fridge 4 hours before assembling potato stacks.
- A mandoline makes the task of thinly slicing potatoes so much easier. I’ve linked to a great inexpensive one above.