Follow this recipe for a creamy potatoes gratin or scalloped potatoes made with baked brie. This dish was developed as a wine paring recipe for WTSO. Find great wine deals at www.wtso.com Use code: BONVIVANT to save $10.
Brie Smothered Potatoes | Potato Gratin
This is an Americanized version of a French dish called Tartiflette which is made with reblochon cheese. Unfortunately, reblochon is considered illegal contraband in the US, and because of this, I opt for the much more easy to find brie cheese to make these potatoes gratin.
In France this is enjoyed as a main dish. However the American eater can’t usually survive the guilt of consuming an entire dinner of cheese drenched potatoes, so in this version we prepare it as a side dish or appetizer perfect to enjoy with a glass of wine. Know that if you so desire, you can make this in a large casserole as a dinner main. To do that, simply double the recipe. If you do decide to make a meal of it, it pairs very well with a bitter green salad like arugula and a tangy vinaigrette.
One of the best things about this cheesy delight is the top crust that is formed by the skin of the brie. The heat from the oven toasts it to a crispy texture while the creamy cheese below melts into all the crevices of the potatoes below. I like to think of this as the fancy French cousin of Mac and Cheese.
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Brie Smothered Potatoes Gratin
- 3-4 medium Yukon gold potatoes
- 1/2 small yellow onion, sliced 1/2 tsp salt
- 1 small wheel of brie (about 13oz)
- 3-4 pieces of Prosciutto or other ham
- 3-4 springs of thyme
- Thinly slice the potatoes and onions. Place them in a steam basket and steam till the potatoes are tender but not mushy. About 15 mins.
- If you don’t have steamer basket place the potatoes and onions in a sauce pan with a little water at the bottom and simmer them till tender. Drain once they are soft.
- Once the potatoes are cooked, salt them to taste. Be careful not over season because the Prosciutto is very salty and we don’t want to over do it.
- Now we are going to layer the potatoes with the ham and cheese. Place the potatoes in 6-8 oz ramekins about half way full. Tear 1 slice of Prosciutto into pieces and top the potatoes with it. Now slice the wheel of brie lengthwise so that you have top and bottom full circles. Cut those sections and place a a good sized piece into the ramekin. Now fill with the remaining potatoes and repeat the layer of Prosciutto on top and lastly, top with brie. On the top layer make sure you are placing the cheese skin side up as this becomes are beautiful crust. Also, it is fine if you have more than one piece to cover the top.
- Bake these in a 400 degree oven for 15-20 min or until cheese is bubbly and top is toasted. Remove from the oven and sprinkle with a few thyme leaves. Thyme is very strong so a little goes a long way.
- Serve and enjoy!
© 2021 This recipe is prepared by Bonvivantfoodandwine.com