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Brie Potato Dauphinoise (Gratin)

Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 10 people
Calories: 334 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 1/2 cups thickened / heavy cream , full fat - or just pure cream (Note 1)
  • 2 garlic cloves , finely minced
  • 30g / 2 tbsp unsalted butter , melted
  • 1.25 kg / 2.5 lb starchy potatoes (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2)
  • 1 tsp cooking / kosher salt
  • 1/2 tsp black pepper
  • 2 tsp thyme leaves , fresh (optional - but highly recommended, Note 3)
  • 3 x 125g / 4oz small brie (8cm / 3.2" wide) , fridge cold, cut in half horizontally (or camembert) (Note 4)

Instructions

    Cup of Yum
  1. Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
  2. Preheat oven to 180°C/350°F (both fan and standard ovens).
  3. Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
  4. 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.
  5. Layers 2 & 3: Repeat for the 2nd and third layer.
  6. 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)
  7. 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.
  8. Serve - Stand 5 minutes before serving and be prepared to swoon!

Notes

  • Cream - For a lighter version, use light fat, or US half and half (or use 1/2 cream, half milk). But it won't have the same rich mouthfeel. Don't try this with just milk.
  • Potatoes - Australia: Use Sebago ("dirt" potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper
  • OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
  • Thyme - Really try to get fresh for this special dish. But if you can't, use 1 tsp dried thyme and crush it between your fingers to powder it up slightly, it will release a bit of extra flavour.
  • Brie - No need to get expensive ones, I use the Woolworths brand one (125g/4oz, 8cm / 3" diameter) which are $2.80 each. Camembert also works but brie is richer with a higher fat content ~65% v 45% for camembert.
  • Cut when fridge cold, it's easier because it's firmer.
  • Small brie works best because 3 cut in half will cover the surface nicely, and the skin sort of holds some of the oozy cheese in though some will ooze out and spread across the surface and seep down the sides. 
  • If you can't get small, just use 2 larger ones.
  • Baking Dish Size - I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2" oval shape, or thereabouts but it's full to the brim so a slightly larger one would be more ideal. A 26 cm / 11" skillet also works great. A 20cm/8" square pan is too small. Larger dish is fine - just means the potatoes au gratin isn't as deep
  • Baking time - Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me. Also, if you cut potatoes thicker (accidentally or on-purpose), they will take longer to cook. :)
  • Make ahead: Near perfect for make ahead! Bake covered with the foil until the potatoes are fully cooked (it might take 1 1/2 hours). Cool uncovered on counter then refrigerate covered. Remove from fridge 2 hours prior. Warm in the oven covered in foil for 15 minutes, plonk the brie on then bake uncovered 30 minutes. 
  • To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).
  • Leftovers will keep for 3 to 4 days in the fridge.
  • Nutrition assumes 10 servings.

Nutrition Information

Serving 110g Calories 334cal (17%) Carbohydrates 16g (5%) Protein 11g (22%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 85mg (28%) Sodium 483mg (20%) Potassium 430mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 847IU (17%) Vitamin C 6mg (7%) Calcium 107mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 334

% 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.