Perfectly baked smoked brie potatoes au gratin

Smoked Brie Potato Gratin (Gluten Free)

January 4, 2010 by Michelle

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If you’ve never tried smoked brie potato gratin, you have a new favorite side dish on your hands now. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Smoked brie potatoes au gratin baked

I can’t even tell you when I first made this dish, but I know I started making it as a novice home cook. It’s different from most potatoes au gratin, as it contains no flour to thicken the sauce.

Instead, you simmer the milk with the potatoes and the starch from the potatoes does most of the thickening without it becoming a full sauce. This is a great alternative for anyone with gluten sensitivities, and it tastes great for those of us without them.

With any au gratin recipe, however, you’re supposed to spoon up the sauce with the potatoes. It truly doesn’t need flour when you cook your potatoes this way.

It’s a quick and easy dish to make, and it’s unique enough with the brie that it’s fun and perfect for a dinner party. In fact, I most recently made these for my New Year’s Eve party.

What is smoked brie?

Smoked brie is a brie that has been cold smoked. It generally has some herb flavors imparted along with the subtle smoky flavor.

You can find it at specialty cheese shops. Alternatively, you can make your own smoked brie, but I never go that route.

What if I don’t have smoked brie?

If you don’t have smoked brie, go ahead and use a standard  brie wheel. It will work just as well, although I will often add in a sprig of rosemary or other herb to the potatoes when I simmer them to give them a lightly herbed flavor.

What potatoes should I use?

For potato gratins, I like to use a Yukon Gold or a russet. You want a potato that has a lot of starch to help thicken your sauce.

If you use a red potato or a fingerling or something like that, you won’t get the same results. I prefer the Yukon Gold because it has a thin skin, which means I don’t need to peel it.

If you use a russet potato, you will likely want to peel the potato with a vegetable peeler first, which adds another step. Me? I’m all about saving time and energy.

A Yukon Gold also tends to hold its shape a bit better than a russet potato. That means it stays nicer looking as you serve it, which is another bonus.

How to Make Smoked Brie Potato Gratin

The key to a good potato gratin is thin potatoes. You need them sliced evenly so that they cook evenly.

If you have mostly thin potatoes and some thicker ones, you’ll either end up with uncooked potatoes (the thicker ones) or overcooked potatoes that fall apart (the thinner ones). No one wants that.

To get evenly cut potatoes – quickly – I use a mandoline. If you have a food processor with a chopping attachment that fits potatoes, feel free to use that.

Regardless, make sure you cut your potatoes to 1/8 to 1/4″ thick, which is super easy and fast to do with a mandoline.

Preheat your oven to 400 degrees, then work on your potatoes and mince the garlic.

Melt the butter in a wide, shallow pan over medium heat. Add the oil and garlic, and cook for one minute, just until fragrant.

Add the potatoes and cook for two more minutes. Stir carefully with a wooden spoon when you first add the potatoes to ensure you coat them in oil and garlic.

Pour in the milk, and season with salt, pepper, and nutmeg. I usually use less than a teaspoon of salt and about a half teaspoon of pepper.

Prepping potatoes au gratin

I’ll throw out my recommendation that you always always use whole nutmeg and grate it fresh with a zester each time you want some. The flavor difference is incredible.

Heat the mixture to a slow simmer and cook for ten minutes, stirring occasionally. This is where the starch releases from the potatoes and helps to thicken the milk some.

While the potatoes simmer in the milk, slice the smoked brie as thinly as you can, about 1/4″ thick. I leave the rind on top and bottom, but I’ll remove the exterior of the rind so it isn’t too much.

Slices of brie

Remove from the potatoes from the heat, and pour half the mixture into a shallow oven proof dish. I use a ceramic pie pan, which doubles as a pretty serving dish.

Add potatoes to the pan

Layer the brie on top of the potato mixture in a single layer. You will have extra slices, so hang on to those.

Add brie to potatoes

Pour the remaining potato mixture over this, and top with the remaining brie slices. Place the baking dish in the 400 degree oven for 25 minutes until bubbly and golden brown.

Let it sit for five minutes before serving so the potatoes absorb a little of the liquid as it starts to cool. You can also let this come to room temperature and serve it at room temp.

Regardless, you’ll find that this smoked brie potato gratin is wonderful, and so much more complex than your “normal” potato au gratin. And it’s perfect for your gluten intolerant family and friends!

Store any leftovers in a tightly sealed container for up to two days. Gently reheat them before serving.

Have you ever tried a brie potato gratin dish?

Looking for more delicious side dishes? I’ve got you covered

Smoked Brie Potato Gratin

Smoked Brie Potato Gratin

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 5 minutes
Total Time: 55 minutes

This unique potatoes au gratin recipe uses brie for a more grown up taste, but it's amazingly easy and simple to make.


  • 2 T butter
  • 1 T oil
  • 1 t garlic, chopped
  • 1 1/2 lb Yukon Gold potatoes
  • 3/4 c milk
  • 1/4 t nutmeg, grated
  • salt and pepper to taste
  • 8oz Brie


  1. Preheat oven to 400 degrees.
  2. Mince garlic. Slice potatoes to 1/8 to 1/4 inch thick.
  3. Melt the butter in a wide, shallow pan over medium heat. Add oil and garlic, and cook 1 minute until fragrant.
  4. Add potatoes and cook 2 minutes, stirring at first to coat with butter and garlic.
  5. Pour in milk, and season with salt, pepper, and nutmeg. Heat mixture to a simmer and cook for 10 minutes, stirring occasionally.
  6. While mixture cooks, slice brie into very thin slices.
  7. Remove from heat, and pour half the mixture into a shallow oven proof dish. Layer brie on top of potato mixture in a single layer.
  8. Pour remaining potato mixture over this and top with any remaining brie.
  9. Bake for 25 minutes until bubbly and golden brown. Let sit five minutes, then serve.


  • If you do not use smoked brie, add a sprig of rosemary to the milk when you simmer to give it a little extra flavor. Remove the rosemary before you bake this.
  • Use a mandoline to slice your potatoes. This keeps them even so they cook evenly.
  • If you don't have Yukon Gold potatoes, you can use russet potatoes, but you'll likely want to peel these before slicing. Yukon Gold have such thin skins that you don't need to peel them.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 207mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 7g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Simple smoked brie potatoes au gratin recipe

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  • Cookie

    I really thought today was Monday, not Tuesday! But then again, I do get confused easily πŸ˜‰

  • Connie

    That does sound good and if it's easy, then I'm all over it!
    Thanks for sharing.

  • Alexis AKA MOM

    Love Brie but man the calories and I have to stay away from it. Why you say because I can't just eat one bite of it, I must eat the whole thing!!!

    Ok you must email me the meat puff recipe … LOL I'll post it … πŸ™‚

  • Sherry

    Oooh, this sounds delish! πŸ˜€

  • Roxane

    Brie is my favorite cheese, I could eat it all day and never get tired…I might get clogged arteries though lol

  • septembermom

    I've never tried brie. Maybe I should πŸ™‚

  • Lisa@BlessedwithGrace

    Yummo!!! Sounds like a winner dish!

  • Live.Love.Eat

    Are you kidding. Not interesting? This sounds heavenly. Brie baked with potatoes. Wow. I don't like anything smoked but it seems you used regular brie, no? There is nothing there smoked.

  • Brenda

    I can't even imagine how delicious this is! Great idea.

  • The Boob Nazi

    I wish everything tasty didn't have dairy in it!!!

  • Michelle

    Cookie – Umm, it was. Again. But if I post Tasty Tuesday on Monday night, then it's up all day Tuesday. Or so goes my logic.

    Connie – Would I steer you wrong? Of course it's easy.

    Alexis – Shhhh, hush on the calories part of it. If you don't know about them, they don't count. I'll probably put up the meat puff the next time we make it. It was surprisingly tasty, kind of like a sausage fritatta.

    Sherry – Umm yep. Go get a coupon on the reivew blog πŸ™‚

    Roxane – Why am I not surprised that you could eat this nonstop?

    Kelly – Definitely. It's a nice cheese that isn't quite in the “smelly” variety that I can't do.

    Lisa – Of course!

    Stephanie – Alouette makes a smoked brie actually, and that's what I used. You can obviously easily make it with regular brie, too.

    Brenda – Umm, don't imagine… just go cook!

    Boob Nazi – You've come to the right place. With some exceptions, I do mostly non dairy because of Little Miss's allergy!

  • gfe--gluten free easily

    You had me at Brie! I'll be making this dish for a girlfriend's dinner soon.


  • Michelle

    Shirley – Wow, you're easy πŸ˜‰ It's a great recipe though, and I hope you enjoyed it!

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