Smoked Brie Potato Gratin

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

4.80 from 5 votes

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Course: Side Dish

Cuisine: French

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Rest Time: 5

Total Time: 55

Servings: servings

Calories: 182kcal

Author: Michelle

Preheat oven to 400 degrees.
Mince garlic. Slice potatoes to 1/8 to 1/4 inch thick.
1 1/2 pounds Yukon Gold potatoes
Melt the butter in a wide, shallow pan over medium heat. Add oil and garlic, and cook 1 minute until fragrant.
2 tablespoons butter, 1 tablespoon oil, 1 teaspoon garlic
Add potatoes and cook 2 minutes, stirring at first to coat with butter and garlic.
Pour in milk, and season with salt, pepper, and nutmeg. Heat mixture to a simmer and cook for 10 minutes, stirring occasionally.
3/4 cup milk, salt and pepper to taste, 1/4 teaspoon nutmeg
While mixture cooks, slice brie into very thin slices.
8 ounces Brie
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.
Pour remaining potato mixture over this and top with any remaining brie.
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.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.