Brie Potato Dauphinoise (Gratin)

Name: Brie Potato Dauphinoise (Gratin)
Ingredients: 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); 1.25 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)

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RecipeTin Eats

Total Time

1 hour and 45 minutes

Prep Time

15 minutes

Cook Time

1 hour and 50 minutes

Rating

(14)

Ingredients

10 servings

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)
1.25 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)

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Preparation

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Step 1

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.

Step 2

Preheat oven to 180°C/350°F (both fan and standard ovens).

Step 3

Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!

Step 4

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.

Step 5

Layers 2 & 3: Repeat for the 2nd and third layer.

Step 6

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)

Step 7

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.