Brie Potato Dauphinoise (gratin)

1 ½ 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

½ 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))

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 ⅛"/3 mm thick. Or use a slicer!
Layer 1: Spread ⅓ of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over ⅓ of the Cream Mixture, scatter with ⅓ 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 ½ 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!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🧀Gratin

Cuisine🇫🇷French

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h