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
Scale
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
