Name: Brie Potato Dauphinoise (Gratin) Recipe
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 1/2 cups thickened / heavy cream (full fat, or pure cream); 2 garlic cloves, finely minced; 30g / 2 tbsp unsalted butter, melted; 1.25 kg / 2.5 lb starchy potatoes (Aus: Sebago, US: Russet, UK: Maris Piper), dirt brushed; 1 tsp cooking / kosher salt; 1/2 tsp black pepper; 2 tsp fresh thyme leaves (optional but highly recommended); 3 x 125g / 4oz small brie (8cm / 3.2″ wide), fridge cold, cut in half horizontally (or camembert as substitute)

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Introduction

Brie Potato Dauphinoise is a rich, creamy gratin that combines tender starchy potatoes with melted brie cheese for an indulgent side dish. Its layers of garlic-infused cream and fresh thyme create a comforting, elegant flavor perfect for any special meal.

A white oval dish filled with a creamy baked gratin showing about three visible layers: the bottom layer is smooth and slightly browned mashed potatoes, the middle layer is creamy and cheesy with golden melted cheese bubbling at the edges, and the top layer consists of large, round slices of white goat cheese with light brown toasted edges, sprinkled with fresh green thyme leaves and some black pepper. A serving spoon with a wooden handle lifts a portion, revealing the soft, melty texture inside. The dish sits on a white marbled surface with a light gray cloth napkin nearby and part of a white bowl with coarse salt is visible in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups thickened or heavy cream (full fat, or pure cream)
2 garlic cloves, finely minced
30g (2 tbsp) unsalted butter, melted
1.25 kg (2.5 lb) starchy potatoes (e.g. Russet, Maris Piper, or Sebago), peeled and sliced 3 mm thick
1 tsp cooking or kosher salt
1/2 tsp black pepper
2 tsp fresh thyme leaves (optional but recommended)
3 x 125g (4 oz) small brie, fridge cold, cut in half horizontally (or camembert)

Instructions

Step 1: In a jug, combine the melted butter, cream, and minced garlic. Stir until well mixed.
Step 2: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
Step 3: Peel the potatoes and slice them using a knife or slicer to about 3 mm (1/8 inch) thickness.
Step 4: Spread one third of the potato slices evenly in a 1.5 litre (6 cup) baking dish. Pour over one third of the cream mixture, then sprinkle one third of the salt, pepper, and thyme evenly on top.
Step 5: Repeat this layering process two more times with the remaining potatoes, cream mixture, and seasonings.
Step 6: Cover the dish with foil and bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the potatoes are tender when tested with a knife.
Step 7: Remove the foil and place the brie halves cut side down over the top of the gratin. Return to the oven and bake for an additional 30 minutes, until the brie is melted and golden at the edges.
Step 8: Allow the gratin to stand for 5 minutes before serving to let it set slightly and enhance the flavors.

Tips & Variations

Using starchy potatoes like Russets or Maris Piper ensures the dish becomes creamy and tender rather than waxy.
Fresh thyme adds a lovely earthy note, but you can substitute with dried thyme—use about one third of the amount.
For a richer flavor, stir a little grated Parmesan into the cream mixture before layering.
Try swapping brie for camembert or another soft ripened cheese for a slight variation in taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the creamy texture intact.

How to Serve

A white oval dish filled with a creamy baked dish that has a smooth yellowish top layer slightly browned around edges. On top, there are six round white cheese slices with a soft rind and slight grill marks, laid evenly spaced across the surface. Small green herb sprigs are scattered over the cheese, adding fine texture and color contrast. The dish rests on a white marbled surface next to a white cloth and a metal spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the gratin up to the point before adding the brie, then cover and refrigerate for up to a day. When ready to cook, bake as directed and add the brie for the final 30 minutes.

What if I don’t have fresh thyme?

You can use dried thyme instead, but reduce the amount to about one third, as dried herbs are more concentrated in flavor.