To Try
Brie Potato Dauphinoise (Gratin)
10 servings
servings15 minutes
active time1 hour 45 minutes
total timeIngredients
1 1/2 cups thickened / heavy cream (, full fat - or just pure cream (Note 1)
2 garlic cloves (, finely minced)
30g / 2 tbsp unsalted butter (, melted)
1 ¼ kg / 2.5 lb starchy potatoes (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2)
1 tsp cooking / kosher salt
1/2 tsp black pepper
2 tsp thyme leaves (, fresh (optional - but highly recommended, Note 3)
3 x 125g / 4oz small brie (8cm / 3.2" wide) (, fridge cold, cut in half horizontally (or camembert) (Note 4)
Directions
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F (both fan and standard ovens).
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
Layers 2 & 3: Repeat for the 2nd and third layer.
Cover & bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)
Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.
Serve - Stand 5 minutes before serving and be prepared to swoon!
Nutrition
Serving Size
110 g
Calories
334 kcal
Total Fat
26 g
Saturated Fat
16 g
Unsaturated Fat
8 g
Trans Fat
0.1 g
Cholesterol
85 mg
Sodium
483 mg
Total Carbohydrate
16 g
Dietary Fiber
1 g
Total Sugars
2 g
Protein
11 g
10 servings
servings15 minutes
active time1 hour 45 minutes
total time