My mom made a version of this back in the 60s but used defrosted frozen diced hash browns instead of shredded. Still a favorite with baked ham!

POTATO GRATIN WITH BOURSIN

2 cups heavy cream

1 - 5 ounce package Boursin cheese with Herbs

3 pounds small red potatoes, thinly sliced

Salt and Pepper

Butter a 9 x 13 baking dish. In saucepan, melt Boursin cheese with the cream. In the baking dish, layer 1/2 the potatoes, salt and pepper, pour half of the cheese mixture over, and repeat the layers. Bake 1 hour at 400*.

It’s been a while since I made them. I used to slice the potatoes in a baking dish, add salt and pepper, then a few pieces of sliced onions, then pour evaporated milk over all and bake. Then top with grated cheese for the last 5-10 minutes.

I've never made cheesy potatoes from scratch. I don't know why. I don't make them very often but when I did in the past it was always from a box mix.

What I am reading is what we call "scalloped potatoes". Sliced potatoes, milk or cream, s&p, onion (optional) and ham or bacon. Funny how different area's call it different names.

Judy, what I made for the family for tomorrow is like your recipe, called Christmas Potatoes by us and Cheesy Hashbrowns or Funeral Potatoes by others. In spite of our liking the boursin potatoes I posted above, by popular demand this is our traditional Christmas potato dish.

CHRISTMAS POTATOES or POT LUCK POTATOES or CHEESY HASH BROWN CASSEROLE

2 lbs frozen hash browns (thawed and patted dry)

1 can cream of chicken soup

2 cups shredded cheddar

1/2 cup melted butter

1/4 tsp black pepper

1/2 cup chopped onion

1 pt. sour cream

1/4 cup melted butter

2 cups crushed cornflakes

Combine first 7 ingredients and pour into greased 9 x 13 casserole.

Mix melted butter and cornflake crumbs and sprinkle on top.

Bake at 350 for 45 minutes.

One of my favorites is potatoes, onions, cabbage and smoked sausage in a cheese sauce. I call cheese sauce and potatoes scalloped potatoes but technically I think scalloped potatoes is only a Bechamel sauce, not a Mornay sauce. But I'm not a technical person - call it what you want and I'll eat it.

Ritaweeda, I agree! And Janie, that is my recipe as well. I have made it for years. But I put crushed potato chips on mine.

I like scalloped potatoes. Sliced potatoes,milk or cream, butter, onion bake in a casserole dish. If you want to make them cheesy you add cheddar. I only eat shredded hash browns fried crisp on both sides and soft in the middle. I do make a dish with country style (diced) hash browns, with peppers and onions, using extra seasoning and sliced browned medallions of kielbasa. The only cream of soup that touches my potatoes is when I make a pork chop casserole the calls for thinly sliced potatoes, butter and cream of mushroom soup with browned pork chops on top.

Janie, your gratin with Boursin sounds really good.

It is good, Chipotle, you need an appointment at the CICU right afterwards, but its very good! And it looks pretty with the skin on the potatoes.

I like scalloped potatoes but don't often make them because you can't make them ahead of time unless you cook them and then reheat. So I made Golden mashed potatoes. You cook potatoes and carrots together then mash them with sour cream, add seasonings and green onions, put in casserole, top with cheddar cheese and can freeze. Defrost the night before baking in refrigerator, take out 30 min before baking and then just shove in oven. I like anything I can do ahead!

O'Brian potatoes-large bag

1 can cheddar cheese soup

2c sour cream

4 cups graded cheddar--reserve 1/2 c

Mix well bake for 45 minutes.

Sprinkle with FF onions and reserved cheese just before serving

The original recipe called for onions and butter like above but I found the O'Brian bag takes care of all that and who needs all that fat!! Soo easy and a must have at our family dinners where a ham is involved.