I am so excited to share this Brie Dauphinoise Potatoes because it ticks a lot of boxes!
Feel good food with wow-factor thats knee-knockingly delicious, straight forward, great for make-ahead andnot that expensive.
The perfect potato side dish for special occasions!
Love the visual impact of the mini brie on the surface!
Because brie trumps ordinary cheese every day of the week, and twice on special occasions.
And then you cut into the brie skins to discover pockets of gooey brie underneath.
You know Im describing myself here.
Love the visual impact of the mini brie on the surface!
Though Id wager this describes you too, when you make this!!
So were going with good ole brie in our version!
Heres what you need:
1.
Mini brie fromWoolworthscost $.280 each
I use theWoolworths brand onewhich are $2.80 each.
Dont bother with artisan brie, its wasted for this dish!
However, if you cant find the small ones, just use two larger ones.
The potato bake part
These are the same ingredients as classicDauphinoise Potatoesexcluding shredded cheese.
Because even the self confessed Cheese Queen admits thatd be too much cheese!
Australia Sebago (those dirt brushed potatoes) are ideal.
If you’re looking at this photo for size context – remember, I have small hands. 😂
US Russet, and UK King Edward or Maris Piper are perfect.
Or any other starchy potatoes Dutch creams, King Edwards or red delight.
Cream Thickened or heavy cream work best, otherwise any full fat cream.
This is the sauce in Dauphinoise that makes the potatoes so deliciously creamy.
Garlic and butter Mixed into the cream for deliciously buttery garlicky flavour in the creamy sauce.
Fresh thyme Scattered on each layer of potatoes, fresh thyme adds the most beautiful hint of herby flavour.
Dried thyme really isnt the same.
Salt and pepper For scattering on the layers as you assemble.
Other than that, this is breeze to make!
Cut the briein half horizontally to form 2 rounds.
Do this while fridge cold, its easier (cutting gooey room temperature brie is a mess!).
Cream sauce Mix the cream, butter and garlic in a jug.
Layerone third of the potatoes in a 1.5 litre / 6 cup baking dish.
Coverwith foil and bake for 1 hour 20 minutes or until the potatoes are basically done ie.
soft (use a butter knife to test in the centre).
Brie Remove the foil.
Place brie on top, cut face down.
Bakefor a further 30 minutes or until the melted brie is bubbling and the edges are golden.
Rest 5 minutes then serve!
Its a side….its a meal!
You know Im pitching this to you as a side dish.
Pictured withPomegranate Spinach Saladand inhaled as dinner!
Its pictured above with an on-point holiday appropriatePomegranate Salad(its got candied walnuts!).
Making ahead and leftovers
And lastly, just letting you know this is a make-ahead beauty!
Assemble and bake for the covered part.
Prevent screen from sleeping
Refrigerate, then finish baking it on the day with the brie on top.
