Brie Potato Dauphinoise (Gratin)
User Reviews
5
Brie Potato Dauphinoise (Gratin)
Description
The Brie Potato Dauphinoise features thinly sliced potatoes layered in a cream and butter blend seasoned lightly with minced garlic, salt, black pepper, and thyme leaves. Starchy potato varieties like Russet or Maris Piper provide a fluffy interior after baking. The cream mix permeates the layers, creating a rich, velvety texture throughout the dish.
The dish is slow baked covered with foil to allow the potatoes to soften evenly but prevents over-browning. Afterward, cold Brie cheese, cut horizontally to expose more surface area, is arranged on top and baked uncovered so the cheese melts into a creamy and slightly browned topping. Brie’s higher fat content gives a richer flavor and soothing melt compared to similar cheeses like Camembert.
This gratin is an elegant accompaniment for roasted meats or a comforting vegetarian main. Letting the dish rest before serving helps flavors settle and makes slicing easier. It reheats well covered to preserve creaminess and can be made ahead by baking the potatoes until just tender then finishing with the Brie before serving.
Fresh thyme is recommended for aroma, but dried thyme can substitute if crushed finely. Using a suitable baking dish size is important to get appropriate layering depth and cooking time. The gratin keeps well refrigerated for several days.
Ingredients
- 1 1/2 cups heavy cream full fat - or just pure cream (Note 1, thickened
- 2 garlic finely minced, cloves
- 30g / 2 tbsp butter melted, unsalted
- 1.25 kg / 2.5 lb potato Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2, starchy
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 2 tsp thyme fresh (optional - but highly recommended, Note 3, leaves
- 3 x 125g / 4oz Brie cheese fridge cold, cut in half horizontally (or camembert) (Note 4, small, 8cm / 3.2" wide
Instructions
- Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F (both fan and standard ovens).
- Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
- Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
- Layers 2 & 3: Repeat for the 2nd and third layer.
- Cover & bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)
- Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.
- Serve - Stand 5 minutes before serving and be prepared to swoon!
Notes
- Use full-fat cream for best richness; lighter creams or half-and-half reduce mouthfeel but are acceptable.
- Choose starchy potatoes like Russet, Maris Piper, or Sebago for proper texture and cream absorption.
- Fresh thyme is preferred; dried thyme can be used if crushed to release flavor.
- Three small Brie rounds sliced horizontally cover the surface nicely; Camembert can substitute but is less rich.
- Baking dish size affects cooking time; a 1.5 liter oval or similar pan is ideal to get proper potato depth.
- The gratin can be made ahead by baking covered until potatoes are just tender, then cooled and refrigerated. Warm covered before adding Brie and final bake.
- Leftovers keep refrigerated for 3 to 4 days and reheat best gently covered to retain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 110g | |
| Calories | 334cal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 483mg | 20% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 847IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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