If you’re a fan of cozy, cheesy, ultimate comfort food, then buckle up because this Brie Potato Dauphinoise (Gratin) Recipe is about to become your new favorite side dish or even a showstopping main. Creamy potatoes layered with silky brie cheese, infused with fresh thyme and garlic—once you try it, you’ll understand why I almost can’t make it without feeling proud to serve it. Plus, it’s surprisingly easy to pull together, making it perfect for both weeknight dinners or special occasions. Let me walk you through this fan-freaking-tastic dish!
Why You’ll Love This Recipe
- Absolutely Creamy: The heavy cream and melted butter create a luscious, silky sauce that makes every bite unforgettable.
- Cheese That Melts Just Right: Brie adds a gooey, rich layer on top that melts beautifully without overpowering the potatoes.
- Simple Ingredients, Amazing Results: You don’t need fancy products or complicated steps—just good potatoes, fresh thyme, and a bit of garlic.
- Perfect for Make-Ahead: It reheats wonderfully, making it a lifesaver for busy days or impressing guests with minimal stress.
Ingredients You’ll Need
Each ingredient here plays an essential role. The potatoes provide that creamy, hearty base while the brie tops the dish with its iconic ooze and flavor, and fresh thyme brings that herbaceous lift you didn’t know you needed. I always recommend using fresh thyme if you can—trust me, the difference is noticeable.
- Thickened / Heavy Cream: Full-fat cream is your best friend here for richness; it coats every slice beautifully.
- Garlic Cloves: Minced finely, they infuse the cream with subtle warmth without taking center stage.
- Unsalted Butter: Melted into the cream mixture, it adds depth and helps balance the creaminess.
- Starchy Potatoes: Think Sebago, Russet, or Maris Piper; these absorb the cream and flavor while holding their shape nicely.
- Cooking / Kosher Salt: Vital for seasoning each layer well so flavors build progressively.
- Black Pepper: Freshly ground gives just the right subtle heat.
- Fresh Thyme Leaves: You can’t underestimate how this herb transforms your dauphinoise from good to special.
- Small Brie Cheeses: Cut horizontally to get that oozy top—cold brie slices better and melts more beautifully.
Variations
I like to keep this dish fairly classic, but it’s super flexible. You’ll find that starting with this base lets you customize it effortlessly depending on what’s in your fridge or your dietary needs.
- Cheese Swaps: While brie is my top pick for richness, I’ve made this with camembert and even raclette with great results, adding a slightly different flavor profile.
- Herbs: Sometimes I add rosemary or sage instead of thyme for a heartier, earthier touch—experiment and see what you love.
- Lighter Cream: For a lighter dish, use half cream and half milk, but don’t go full milk, or it won’t develop that luscious finish.
- Vegetarian Protein Boost: Adding sautéed mushrooms or caramelized onions between layers can turn it into a more filling vegetarian main.
How to Make Brie Potato Dauphinoise (Gratin) Recipe
Step 1: Mix the Cream and Butter
Start by melting the butter. Pour it into a jug with the heavy cream and finely minced garlic, then stir everything until it’s fully combined. This mixture is the flavorful, rich base that will soak into the potatoes as they bake. I like to use a glass measuring jug so it’s easy to pour evenly over each layer.
Step 2: Prep Your Potatoes
Peel your starchy potatoes and slice them thinly—about 3 mm or 1/8 inch. Using a mandoline really helps here! Thin slices cook more evenly and soak up the sauce better. A tip I discovered is to keep your slices consistent thickness to avoid some parts becoming overcooked or mushy while others stay underdone.
Step 3: Layer the Potatoes, Cream Mixture, and Seasoning
In a baking dish about 1.5 liters in volume, spread one-third of the potato slices into an even layer. Pour over one-third of the cream mixture, then sprinkle with a third of the salt, pepper, and fresh thyme leaves. Repeat this process two more times to create three layers. Don’t rush this step—the even layering is what lets the potatoes cook through perfectly and become irresistibly tender.
Step 4: Cover and Bake Slowly
Cover the dish tightly with foil and pop it into your preheated oven at 180°C (350°F). Patience is key here—you want to bake it for about 1 hour 20 minutes to 1.5 hours until the potatoes in the middle are tender when tested with a knife. If you slice the potatoes thicker or your oven runs cooler, give it extra time. I make a point to test a couple centers so I know it’s just right.
Step 5: Add the Brie and Finish Baking
Once your potatoes are tender, remove the foil and arrange the brie slices, cut side down, evenly across the top. Return the dish to the oven, uncovered, for about 30 minutes until the brie turns oozy with golden edges. This step is the magic moment! The brie melts into the dish, giving you that velvety cheese pull we all dream of.
Step 6: Rest and Serve
Let the dish sit for about 5 minutes after removing it from the oven. This brief rest helps everything settle so when you serve, those layers hold together better, and the cheese stays luscious but not runny. Believe me, this waiting is torture, but it makes all the difference!
Pro Tips for Making Brie Potato Dauphinoise (Gratin) Recipe
- Cold Brie Is Easier to Slice: When I cut the brie straight from the fridge, it holds its shape better; warmer brie can get mushy and hard to handle.
- Don’t Skip the Rest Time: Letting the dauphinoise rest before serving helps the layers firm up and makes it easier to plate without falling apart.
- Use a Sharp Knife to Test Potatoes: Simply pierce the center gently to check if the potatoes are soft all the way through before removing from the oven.
- Avoid Thicker Slices Unless You Adjust Time: If your potato slices are thicker than 3mm, expect longer baking—check regularly to keep from undercooked center.
How to Serve Brie Potato Dauphinoise (Gratin) Recipe
Garnishes
I love to sprinkle a few extra fresh thyme leaves on top just before serving for a burst of color and herby aroma. Sometimes a light drizzle of good-quality olive oil or a pinch of cracked black pepper finishes it beautifully without overshadowing the dish.
Side Dishes
This gratin is so rich and creamy, I usually pair it with something crisp and fresh like a green salad dressed in a lemon vinaigrette or roasted seasonal veggies. It also pairs fabulously with roasted chicken or a juicy steak if you want a hearty meal.
Creative Ways to Present
For holiday dinners or special occasions, I like serving this in individual ramekins for a personal touch—each guest gets their own little cheesy indulgence! Or for a rustic vibe, use a cast-iron skillet and bring it straight to the table bubbling and golden.
Make Ahead and Storage
Storing Leftovers
I’ve found that leftovers keep beautifully in an airtight container in the fridge for up to 3-4 days. The flavors even deepen overnight, so sometimes it’s even better the next day. Just be sure to cover tightly to prevent the creamy texture from drying out.
Freezing
Freezing this dish is possible but I recommend doing it before adding the brie topping. Bake the potatoes fully covered, cool, then freeze in an airtight container. When you’re ready, thaw in the fridge, place the brie on top, and bake as usual. This preserves that fresh brie melt so much better.
Reheating
Reheat covered in the oven at 160°C (320°F) to warm through gently without drying out, then uncover and add brie slices, baking until gooey again. I sometimes zap smaller portions in the microwave but finish with a quick oven reheat to bring back that lovely crust and texture.
FAQs
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Can I use a different type of cheese instead of brie in this Dauphinoise recipe?
Absolutely! Camembert works well if you want a similar creamy texture with a slightly different flavor. However, brie tends to have a higher fat content which gives that extra luscious richness. You could also experiment with raclette or even a mild cheddar if you want a sharper taste, but the classic velvety melt will be different.
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How do I know when the potatoes are fully cooked?
Use a sharp knife or skewer to pierce the center of the dish—it should slide in easily without resistance, and the potatoes feel tender, not crunchy. If the potatoes still feel firm, cover and bake for an additional 10-15 minutes before checking again.
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Can I make this recipe ahead of time?
Yes! This is one of the best make-ahead gratins. You can bake it fully except for the brie topping, then cool and refrigerate. When ready to serve, warm it up covered, add the brie slices, and finish baking to get that perfect oozy top.
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What’s the best type of potato to use?
Starchy potatoes like Russet (US), Sebago (Australia), or Maris Piper (UK) are ideal because they soak up the cream and melt to a tender yet structured texture. Avoid waxy potatoes, as they won’t soften enough and can make the dish gluey.
Final Thoughts
This Brie Potato Dauphinoise (Gratin) Recipe has become a staple in my home whenever I want to impress without stress. It hits all the right notes: rich, creamy, cheesy, and comforting in the best way. I love how the brie melts into the soft, thyme-scented potatoes to create something that feels indulgent yet homey. If you’re looking to make a side that makes everyone go “wow” or just want to treat yourself and your family to something special, this recipe’s got your back. Give it a go—you’ll be thanking me for the tip!
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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
This Brie Potato Dauphinoise is a rich and creamy French gratin featuring layers of thinly sliced starchy potatoes baked in a fragrant cream mixture infused with garlic and fresh thyme. Topped with melted, oozy Brie cheese, this indulgent side dish offers a luxurious texture and robust flavors perfect for special occasions or comforting dinners.
Ingredients
Cream Mixture
- 1 1/2 cups thickened / heavy cream, full fat
- 2 garlic cloves, finely minced
- 30g / 2 tbsp unsalted butter, melted
Potato Layers
- 1.25 kg / 2.5 lb starchy potatoes (Australian Sebago, US Russet, UK Maris Piper)
- 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 gently until the mixture is well blended and set aside.
- Preheat Oven: Set your oven to 180°C / 350°F (works for both fan and conventional ovens) to prepare for baking the gratin.
- Slice Potatoes: Peel the potatoes and slice them very thin, about 3mm (1/8″) thick. Using a slicer will help achieve uniform slices which cook evenly.
- Layer Potatoes: Spread one-third of the potato slices evenly in a 1.5 litre (6 cup) baking dish. Pour one-third of the cream mixture over the potatoes. Evenly sprinkle one-third of the salt, pepper, and thyme on top. Repeat layering two more times for three total layers.
- Cover & Bake: Cover the baking dish tightly with foil to retain moisture and bake for about 1 hour 20 minutes, or until the potatoes in the center are tender when pierced with a knife. Baking time may vary up to 1.5 hours depending on your oven and dish.
- Add Brie and Continue Baking: Remove the foil carefully. Arrange the halved Brie pieces cut side down over the surface. Continue baking uncovered for another 30 minutes until the Brie is melted, oozy, and golden around the edges.
- Rest and Serve: Let the dish stand for 5 minutes before serving to allow the cheese to set slightly. Enjoy this rich and decadent potato gratin as a comforting side.
Notes
- Cream: For a lighter dish, substitute heavy cream with light cream or half cream-half milk combinations, but the dish will lose some richness. Avoid using milk alone.
- Potatoes: Use starchy potatoes like Australian Sebago, US Russet, UK Maris Piper, King Edward, or Dutch Creams for the best texture. Avoid waxy potatoes as they can become gluey.
- Thyme: Fresh thyme is strongly recommended for best flavor. If unavailable, use 1 tsp dried thyme crushed between fingers to release aroma.
- Brie: Small 125g/brie wheels are ideal to cover the surface and offer rich, creamy melt. Camembert can be used but is less rich due to lower fat content.
- Baking Dish: Use a 1.5L (6 cup) oval or similarly sized baking dish. Smaller dishes cause a thicker layer that may need longer baking; larger dishes yield a shallower gratin.
- Baking Time: Times can vary due to potato thickness, dish size, and oven variability. Test doneness by piercing center potatoes with a knife to ensure softness.
- Make Ahead: This gratin is excellent for make-ahead. Bake covered until fully cooked, cool uncovered, refrigerate, then reheat covered and add Brie topping before final baking.
- Storage: Leftovers keep well, refrigerated tightly covered, for 3 to 4 days.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 280 kcal
- Sugar: 1.5 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
