Imagine layers of thinly sliced potatoes, bathed in garlic-infused cream and crowned with decadent, melted brie.
This Brie Dauphinoise Potatoes recipe is your secret weapon for creating an unforgettable, crowd-pleasing dish that will have everyone begging for more.
Ingredients
Alright, let's gather our ingredients for this awesome Brie Dauphinoise Potatoes recipe – you're gonna love this! First, we're gonna need 1 1/2 cups of heavy cream. Don't skimp – full fat's the way to go for that dreamy texture!
Next, grab 2 garlic cloves. Mince 'em fine – nobody wants big chunks of garlic, trust me. Then, melt 2 tablespoons of unsalted butter.
Now, for the stars: 2.5 pounds of starchy potatoes! Russets are great, but Sebago works too. And don't forget 1 teaspoon of salt and 1/2 teaspoon of pepper. Gotta season, season, season!
If you're feeling fancy – and I hope you are! – get 2 teaspoons of fresh thyme leaves. Finally, the brie! Three small ones (about 4 oz each) – fridge cold. We need them firm! These mini brie wheels at $2.80 will work fine! You can even try adding some shredded cheddar cheese for a twist.
Instructions
First, I'm gonna get the cream mixture ready by placing the melted butter, cream and garlic in a jug, then mixing thoroughly 'til everything's combined—easy peasy! Perhaps you could even use maple syrup or honey, like in baked brie, to add a touch of sweetness! Preheat your oven to 180°C—that's 350°F—for both fan and standard ovens.
Next, peel those potatoes and slice 'em super thin—about 1/8"/3 mm thick. If you've got a slicer, now's the time to use it!
Now, for layer number one, spread 1/3 of the potato slices in your baking dish. Pour over 1/3 of the cream mixture, and sprinkle with 1/3 of the salt, pepper, and thyme. Repeat for layers two and three. I like to think of it as building a delicious potato lasagna!
Cover with foil. Bake for 1 hour and 20 minutes, or until the potatoes in the middle are soft.
Take off the foil. Plonk your brie on the surface, cut-side down. Bake another 30 minutes. Let it stand for 5 minutes before serving.
Recipe Notes
Now that we've got the cooking process down, let's chat about some important notes to make your Brie Dauphinoise Potatoes truly shine!
Feel free to lighten it up – use light cream, half and half, or a mix of half cream and half milk. But, hey, don't use just milk, okay? The richness might disappear!
For potatoes, I say go starchy. Russets, Maris Piper – you name it! Though, any good all-rounder potato works like a charm.
Fresh thyme is the MVP here, trust me. But if you're stuck, dried thyme works! Just crush it a bit to wake up the flavor.
Don't splurge on fancy brie. Seriously! The cheap stuff melts just as beautifully. Fridge-cold brie slices like a dream, too, so keep that in mind.
Dish size matters! A 1.5L dish is my go-to, but a smidge bigger is even better. A skillet also works, but a small square pan? Too tiny!
Nutrition Information
Each serving – that's about 110 grams – packs roughly 334 calories. I know, I know, it sounds like a lot, but hey, it's brie and potatoes! You're also looking at 16 grams of carbs, 11 grams of protein, and a significant 26 grams of fat.
Pay attention to the saturated fat – it's around 16 grams, which is basically your entire daily quota! Keep in mind, these are estimates, and these figures assume ten servings per batch. So cut wisely!
Expect about 483 mg of sodium, and around 430 mg of potassium – plus a bit of fiber, vitamins A and C, calcium, and iron! Don't sweat the small stuff and, remember to enjoy every bite!
Short Recipe Version
Brie Dauphinoise Potatoes
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 6
Ingredients:
- 1 kg potatoes, thinly sliced
- 200g Brie, sliced
- 300ml double cream
- 2 cloves garlic, crushed
- 150ml milk
- Salt and pepper to taste
Instructions:
- Preheat oven to 180°C.
- Rub a baking dish with garlic.
- Layer potato slices, Brie, salt, and pepper in the dish.
- Mix cream and milk, then pour over the potatoes.
- Bake for 60-70 minutes, or until potatoes are tender and golden brown.
Nutrition per serving (estimated):
* Calories: 334