If you’re craving something irresistibly creamy, comforting, and a little bit fancy, you’ve just found your next favorite side dish. I absolutely love this Brie Potato Dauphinoise (Gratin) Recipe because it marries silky potatoes with oozy, golden brie in a way that’ll have everyone begging for seconds. It’s the perfect dish to impress without stressing over complicated steps, and trust me, once you try it, it’ll become a go-to at your dinner table.
Why You’ll Love This Recipe
- Rich, Creamy Texture: The heavy cream mixed with garlic and thyme makes every bite feel indulgent and soothing.
- Easy to Make: Despite its gourmet feel, this recipe is straightforward and forgiving—perfect for weeknights or special occasions.
- Melty Brie Magic: The brie on top adds that oozy, golden finish that takes the classic dauphinoise to a whole new level.
- Make Ahead Friendly: Bake the potatoes in advance and add the brie right before serving to save time without losing any flavor.
Ingredients You’ll Need
Everything here works together to create layers of softness and richness, and they’re all easy to find at your local grocery store. Using starchy potatoes like Russets or Sebagos is key for that melt-in-your-mouth texture.
- Thickened / heavy cream: This is the backbone of your dauphinoise sauce; full-fat cream gives you that luscious, velvety finish you’re after.
- Garlic cloves: Minced finely, garlic infuses the cream with a subtle, warm depth—don’t skip this, it’s what makes the dish sing.
- Unsalted butter: Melted butter adds that extra richness and helps carry the garlic flavor throughout the cream.
- Starchy potatoes: Think Russet in the US or Sebago in Australia; their high starch content is key for creamy, tender layers.
- Cooking / kosher salt: Essential for balancing the creaminess and enhancing potato flavor.
- Black pepper: Freshly ground adds a gentle bite that wakes up the creamy layers.
- Fresh thyme leaves: This optional herb brings a fragrant earthiness that pairs beautifully with the cheesy top.
- Small brie cheeses: Cold from the fridge and halved horizontally, brie melts perfectly and creates a gorgeous golden crust with delightful ooze.
Variations
This Brie Potato Dauphinoise (Gratin) Recipe is super adaptable, which I love because you can tweak it to match your mood or pantry. I often switch things up depending on the season or what cheeses I have on hand.
- Cheese Swap: I sometimes use Camembert instead of brie for a slightly earthier flavor—both melt wonderfully!
- Herb Twist: Fresh rosemary or sage can replace thyme if you’re in the mood for a more aromatic punch.
- Lighter Version: Use half cream, half milk if you want to lighten things up, but keep in mind it won’t be as decadently creamy.
- Vegan Option: Try coconut cream and a vegan cheese alternative, but note the texture and flavor will be different from traditional dauphinoise.
How to Make Brie Potato Dauphinoise (Gratin) Recipe
Step 1: Prepare the Cream Mixture
Start by melting the butter and mixing it together with the heavy cream and finely minced garlic in a jug. I like doing this first because the garlic gets evenly distributed, which means every bite is infused with that subtle garlicky warmth. Once combined, set this aside—your creamy sauce is ready to go!
Step 2: Slice Your Potatoes Thinly and Evenly
This is where a mandoline slicer can become your best friend. Peel your starchy potatoes and slice them about 3mm (or 1/8 inch) thick. Uniform slices cook evenly, which is essential to avoid any crunchy surprises in the middle. If you don’t have a slicer, just take your time with a sharp knife—it’s worth it!
Step 3: Layer the Potatoes and Cream Mixture
Choose a baking dish around 1.5 liters in volume—I find an oval or round shape works beautifully. Spread one third of your sliced potatoes evenly across the dish. Pour over a third of the cream mixture, then sprinkle a third of the salt, pepper, and fresh thyme. Repeat this two more times until you have three luscious layers. Trust me, layering is what builds those tender, flavorsome pockets throughout.
Step 4: Cover and Bake Until Tender
Cover the dish tightly with foil and pop it in the oven at 180°C/350°F. Bake it for about 1 hour and 20 minutes, but keep an eye on it after an hour—depending on your oven and dish, it might take up to 1.5 hours. The key test is softness: pierce the center with a knife; if it slides in easily, you’re good to go. This slow cook softens the potatoes and allows all those flavors to marry.
Step 5: Add the Brie and Finish Baking
Remove the foil and arrange the brie halves cut-side down on top of the potatoes. Because they’re cold from the fridge, slicing them just before adding helps them hold shape. Return the dish to the oven uncovered for another 30 minutes. During this time, the brie ooze will melt into a golden, bubbling, slightly crispy topping that’ll have you drooling. If you like your cheese extra melty, give it a few more minutes—but watch carefully!
Step 6: Rest, Serve, and Savor
Once out of the oven, let it stand for 5 minutes. This little pause helps the dish settle, making it easier to slice without it falling apart. Get ready to swoon when you serve it warm, with that perfect blend of creamy, cheesy, and tender potato layers.
Pro Tips for Making Brie Potato Dauphinoise (Gratin) Recipe
- Use Fresh Thyme: I learned fresh thyme makes a noticeable difference—if you only have dried, gently crush it to release more flavor.
- Slice Evenly: Unevenly sliced potatoes can cause undercooked bits; a mandoline slicer is a total game changer here.
- Keep Brie Cold: Cutting the brie cold keeps it from melting too quickly and helps maintain that beautiful layer.
- Don’t Rush the Rest: Letting the dish rest before serving helps preserve structure and makes plating easier.
How to Serve Brie Potato Dauphinoise (Gratin) Recipe
Garnishes
I like to sprinkle a few fresh thyme leaves on top right before serving for a pop of color and fresh aroma. Sometimes, a little cracked black pepper over the cheese topping finishes it off nicely. It doesn’t take much because every layer is already bursting with flavor.
Side Dishes
This dish pairs beautifully with roast chicken or a simple grilled steak for a hearty meal. On lighter days, I serve it alongside steamed green beans or a crisp mixed salad to balance the richness. A glass of chilled white wine doesn’t hurt either!
Creative Ways to Present
For special occasions, I’ve served this Brie Potato Dauphinoise (Gratin) in individual ramekins topped with tiny brie slices. It makes for an elegant presentation and portion control! Another fun idea is layering a thin sheet of crispy prosciutto on top for an added texture contrast and flavor boost.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container and keep them in the fridge for 3 to 4 days. The flavors deepen overnight, making day-old dauphinoise even more delicious the next day.
Freezing
I have frozen this dauphinoise once or twice when I made too much, and it freezes quite well. Just bake covered (without the brie), cool completely, wrap tightly, and freeze. When ready, thaw in the fridge overnight and add fresh brie on top before baking uncovered to finish.
Reheating
The trick I’ve found is to reheat gently in the oven covered with foil to avoid drying out—about 15 minutes at 180°C/350°F should warm it through. Then add the brie on top and bake uncovered for another 30 minutes to recreate that oozy melt.
FAQs
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Can I use other types of cheese instead of brie in this recipe?
Absolutely! While brie is ideal for its rich, creamy texture and meltability, camembert is a great substitute with a slightly earthier flavor. If you want a different twist, creamy goat cheese or mozzarella can work, but the final texture and flavor will differ.
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Is this dish suitable for make-ahead cooking?
Yes! You can prepare the layers and bake covered until potatoes are tender the day before. Chill it, then add the brie and finish baking when you’re ready to serve. This makes it perfect for busy days or entertaining.
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What type of potatoes work best for this recipe?
Starchy potatoes like Russets (US), Sebago (Australia), or Maris Piper (UK) are best for dauphinoise. Their higher starch content helps the layers become creamy and tender without becoming gummy or waxy.
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Can I make a lighter version of this Brie Potato Dauphinoise (Gratin) Recipe?
Definitely! Substitute half the cream with milk or use light cream, but keep in mind it won’t be as luxuriously creamy. Avoid using only milk because it won’t thicken or flavor the dish properly.
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How thick should I slice the potatoes?
The ideal thickness is about 3mm (1/8 inch). Slices that are too thick will take longer to cook and may stay a bit firm in the middle, while thin slices cook more evenly and meld seamlessly with the creamy sauce.
Final Thoughts
Honestly, this Brie Potato Dauphinoise (Gratin) Recipe has become a staple in my kitchen because it’s that comforting, show-stopping side that pairs with nearly anything. I love how it manages to feel both homely and special at the same time. When I make it, the whole family goes crazy for those creamy layers and that glorious cheese topping. I’m confident you’ll enjoy making and sharing this as much as I do—go on, give it a try and let that cheesy, garlicky magic take center stage at your next meal!
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Brie Potato Dauphinoise (Gratin) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Brie Potato Dauphinoise is a rich and creamy French side dish featuring thinly sliced starchy potatoes layered and baked in a luscious mixture of heavy cream, garlic, fresh thyme, and topped with oozy, golden-bronzed brie cheese. This comforting gratin offers a perfect blend of tender potatoes and velvety, melted brie that will elevate any meal with its indulgent texture and flavors.
Ingredients
Cream Mixture
- 1 1/2 cups thickened/heavy cream, full fat
- 2 garlic cloves, finely minced
- 2 tbsp (30g) unsalted butter, melted
Potatoes & Seasoning
- 1.25 kg (2.5 lb) starchy potatoes (Sebago, Russet, or Maris Piper)
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tsp fresh thyme leaves (optional but recommended)
Cheese Topping
- 3 x 125g (4oz) small brie (fridge cold, cut horizontally in half)
Instructions
- Prepare Cream Mixture: In a jug, combine melted butter, heavy cream, and minced garlic. Stir well to fully integrate the ingredients for a flavorful base.
- Preheat Oven: Set your oven temperature to 180°C (350°F), suitable for both fan and standard convection ovens, to ensure even baking.
- Slice Potatoes: Peel the potatoes and slice them into approximately 3 mm (1/8 inch) thick slices. Using a slicer helps achieve consistent thinness ensuring even cooking.
- Layer Potatoes and Cream Mixture – First Layer: Spread one third of the sliced potatoes evenly in a 1.5 litre baking dish. Pour over one third of the cream mixture, then evenly scatter one third of the salt, black pepper, and thyme leaves. This layering infuses each section with herbaceous creaminess.
- Repeat Layers: Repeat the layering process twice more to create three layers total, distributing potatoes, cream mixture, and seasoning evenly.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake for about 1 hour and 20 minutes. Check doneness by piercing the center with a knife to ensure potatoes are soft. Depending on your oven or potato thickness, baking time may extend up to 1 hour 30 minutes.
- Add Brie Topping and Finish Baking: Remove the foil carefully, place the chilled brie halves cut side down across the surface, then bake uncovered for an additional 30 minutes. The brie should become oozy with golden edges.
- Rest and Serve: Allow the gratin to stand for 5 minutes before serving. This rest time helps the dish set slightly, making it easier to portion and enhancing the flavors.
Notes
- Use full-fat cream for the best rich mouthfeel; light cream or half-and-half can be substituted but will reduce richness.
- For potatoes, select starchy varieties like Sebago, Russet, or Maris Piper as they create a creamier texture when baked.
- Fresh thyme is preferred to lift the dish’s aroma and flavor; if unavailable, use 1 tsp dried thyme crushed to release oils.
- Choose small brie rounds for the topping to cover the surface effectively and retain melted cheese within the rind.
- A 1.5L baking dish is ideal; if using a larger dish, the gratin will be less deep but will still work well.
- Baking times vary with dish size, potato thickness, and oven reliability; check for potato tenderness after 1 hour 20 minutes.
- Make-ahead tip: Bake covered until cooked, cool uncovered, refrigerate, then reheat covered briefly before adding brie and finishing baking.
- Leftovers store well in the fridge for up to 4 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
