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
Scale
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
