Description
This Brie Potato Dauphinoise is a rich and creamy French-style potato gratin featuring layers of thinly sliced starchy potatoes baked in a garlic-infused cream mixture, topped with oozy, melted brie cheese. Perfectly seasoned with thyme, salt, and pepper, this decadent dish is ideal as a comforting side or indulgent dinner centerpiece.
Ingredients
Scale
Cream Mixture
- 1 1/2 cups thickened / heavy cream (full fat, or pure cream)
- 2 garlic cloves, finely minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes & Seasoning
- 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)
Cheese Topping
- 3 x 125g / 4oz small brie (8cm / 3.2″ wide), fridge cold, cut in half horizontally (or camembert as substitute)
Instructions
- Prepare Cream Mixture: In a jug, combine the melted butter, heavy cream, and finely minced garlic. Stir well until fully mixed.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and standard ovens.
- Slice Potatoes: Peel the potatoes and slice them evenly to about 3 mm (1/8 inch) thickness using a knife or slicer for uniform layers.
- First Layer Assembly: Spread one third of the sliced potatoes evenly in a 1.5 litre (6 cup) baking dish. Pour over one third of the cream mixture. Sprinkle evenly with one third of the salt, black pepper, and fresh thyme.
- Subsequent Layers: Repeat the layering process two more times with the remaining potatoes, cream mixture, and seasonings to make three layers in total.
- Cover and Bake: Cover the dish tightly with foil and bake in the preheated oven for 1 hour and 20 minutes up to 1 hour and 30 minutes, or until the potatoes in the center are tender when pierced with a knife.
- Add Brie Topping and Bake Again: Remove the foil, arrange the cut halves of brie cheese cut side down evenly over the top. Return to oven and bake uncovered for an additional 30 minutes, until the brie is melted, oozy, and the edges are golden.
- Rest and Serve: Let the dish stand for 5 minutes before serving to allow it to set slightly. Enjoy its rich, creamy texture and comforting flavors.
Notes
- Note 1: Using full fat heavy cream or pure cream ensures richness and creaminess in the gratin.
- Note 2: Starchy potatoes like Sebago, Russet, or Maris Piper are ideal for a fluffy texture and better absorption of cream.
- Note 3: Fresh thyme adds a fragrant herbal flavor that complements the creamy and cheesy components beautifully; it’s highly recommended but optional.
- Note 4: Brie cheese should be cold and sliced horizontally into halves; camembert can be used as a tasty alternative.
- Note 5: The recommended baking dish size is 1.5 litres (6 cups) to allow proper layering and cooking.
- Note 6: Baking time may vary slightly depending on your oven and potato thickness; check with a knife for softness in the center before proceeding.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Potato Dauphinoise, Brie Gratin, Potato Gratin, French Side Dish, Creamy Potatoes, Baked Potatoes with Brie
