Brie Dauphinoise Potatoes

carrie

Brie Dauphinoise Potatoes are a rich, indulgent twist on the classic French side dish. Thinly sliced potatoes bake slowly in garlicky cream until meltingly tender, then are finished with golden, oozy brie for a luxurious, restaurant-style result that’s perfect for holidays and special dinners.

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Prep Time 20

Cook Time 1 50

Total Time 2 10

Servings: 6 servings

Course: Side Dish

Cuisine: French

Ingredients Method Notes

Ingredients

Creamy Base

1 ½ cups heavy cream full-fat
2 cloves garlic finely minced
30 g unsalted butter melted

Potato Layers

1.25 kg starchy potatoes peeled and thinly sliced
1 tsp kosher salt
½ tsp black pepper freshly ground
2 tsp fresh thyme leaves optional

Topping

3 small brie cheeses fridge-cold, halved horizontally

Method

Preheat the oven to 180°C / 350°F. Lightly butter a 1.5-liter baking dish.
In a jug or bowl, mix the cream, melted butter, and minced garlic until combined.
Arrange one-third of the sliced potatoes in the baking dish, slightly overlapping.
Pour over one-third of the cream mixture and season with salt, pepper, and thyme.
Repeat the layering twice more, finishing with cream on top. Gently press the potatoes down so they are mostly submerged.
Cover tightly with foil and bake for 1 hour 20 minutes, until a knife slides easily into the center.
Remove the foil and place the brie halves on top, cut side facing down.
Return to the oven uncovered and bake for 30 minutes, until the cheese is molten and golden.

Notes

Use starchy potatoes for the best creamy texture. Keep the brie cold until topping so it melts evenly. If the top browns too quickly, loosely tent with foil.