Brie Dauphinoise Potatoes

Brie Dauphinoise Potatoes are the ultimate upgrade to classic creamy potatoes—rich, indulgent, and irresistibly comforting. Thinly sliced potatoes bake slowly in garlicky cream until meltingly tender, then get crowned with oozy brie that turns golden and luxurious in the oven. This is the kind of dish you make when you want maximum impact with minimal fuss: perfect for holidays, dinner parties, or when simple roasted potatoes just won’t cut it. Elegant yet deeply cozy, it delivers restaurant-style results straight from your own oven.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Pure Comfort Food – Creamy layers, tender potatoes, and molten brie in every bite.
• Simple, Everyday Ingredients – No complicated steps or hard-to-find items.
• Perfect for Entertaining – Looks impressive, tastes luxurious, and feeds a crowd.
• A Decadent Twist on a Classic – Brie adds a rich, earthy depth that sets it apart from traditional dauphinoise.
• Make-Ahead Friendly – Prep earlier and finish baking just before serving.

This version balances richness with subtle garlic and thyme, letting the potatoes and cheese truly shine.

Ingredients Needed

For the Creamy Base

• 1½ cups full-fat heavy cream – the key to that silky, luxurious texture
• 2 garlic cloves, finely minced – infuses the cream with gentle warmth
• 30 g (2 tbsp) unsalted butter, melted – adds richness and helps prevent sticking

For the Potato Layers

• 1.25 kg (2.5 lb) starchy potatoes (Russet, Maris Piper, or Sebago), peeled
• 1 tsp kosher or cooking salt – seasons every layer evenly
• ½ tsp freshly ground black pepper
• 2 tsp fresh thyme leaves (optional but highly recommended) – for subtle herbal notes

For the Topping

• 3 small brie cheeses (125 g / 4 oz each), fridge-cold, halved horizontally
  (Camembert works beautifully as a substitute)

How to Make Brie Dauphinoise Potatoes

Prepare the Cream Mixture

1. In a jug or bowl, combine the melted butter, cream, and minced garlic.
   Tip: Mixing everything now ensures the garlic flavor is evenly distributed.

Preheat the Oven

2. Preheat your oven to 180°C / 350°F (fan or conventional). Lightly butter a 1.5-liter (6-cup) baking dish.

Slice the Potatoes

3. Slice the peeled potatoes into very thin rounds (about 3 mm / 1⁄8 inch).
   Uniform slices are crucial—they cook evenly and create neat layers.

Build the Layers

4. Arrange one-third of the potatoes in the baking dish, slightly overlapping.
5. Pour over one-third of the cream mixture, then sprinkle with salt, pepper, and thyme.
6. Repeat twice more, finishing with a final layer of cream on top.
   Press the potatoes down gently so they’re mostly submerged.

Cover and Bake

7. Cover the dish tightly with foil and bake for 1 hour 20 minutes.
8. Test doneness by sliding a knife into the center—it should go in without resistance.

Add the Brie and Finish Baking

9. Remove the foil and place the brie halves on top, cut side facing down.
10. Return to the oven uncovered for 30 minutes, until the cheese is molten and the edges are beautifully golden.

Serving and Storage Tips

• Serve straight from the baking dish, garnished with extra thyme for a polished look.
• Pairs perfectly with roast chicken, beef, or a crisp green salad for balance.
• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat gently in the oven at 160°C / 325°F, covered with foil, to keep the potatoes creamy.

Helpful Notes

• Use starchy potatoes only—waxy varieties won’t absorb the cream properly.
• Keep the brie cold until topping; it melts more evenly this way.
• For extra depth, add a small pinch of nutmeg to the cream mixture.
• If the top browns too quickly, loosely tent with foil.

Conclusion

Brie Dauphinoise Potatoes are everything you want in a show-stopping side dish: creamy, rich, and deeply satisfying. The tender potato layers soak up garlicky cream while the brie melts into a luscious, golden topping that feels effortlessly luxurious. Whether you’re hosting a holiday dinner or treating yourself to elevated comfort food, this recipe delivers every time.

If you try it, don’t forget to leave a comment and a star rating—it really helps and I love hearing your feedback. Share your creation on Pinterest or Facebook, and tell me: did you stick with brie, or try another cheese? Let’s swap ideas below!

Frequently Asked Questions (FAQ)

Can I use camembert instead of brie?

Yes! Camembert is slightly stronger in flavor but melts just as beautifully.

Why are my potatoes still firm after baking?

They may be sliced too thick or not fully submerged in cream. Thin, even slices are essential.

Is this recipe gluten-free?

Absolutely—there’s no flour or gluten-containing ingredient used.

Can I make this ahead of time?

Yes. Bake until the potatoes are tender, cool, refrigerate, then add the brie and finish baking before serving.

Can I freeze Brie Dauphinoise Potatoes?

Freezing isn’t recommended—the cream sauce can split and the texture may suffer after thawing.