I am so excited to share this Parmesan Brie Potato Gratin because it ticks a
lot of boxes! Feel good food with wow-factor that’s mouth exploding delicious, straight forward, great for make-ahead The perfect potato side dish for special occasions!
I forever thought my Blue cheese and rosemary scallop potatoes were the ultimate potato bake. But then i had some left over Brie from my burgers the other night, I crumbled it into the potatoes, baked it,
and it catapulted into another stratosphere! Because brie trumps
ordinary cheese every day of the week, and twice on special occasions.
Think: melt-in-your-mouth layers of thinly sliced potato bubbling
away in a butter-cream sauce perfumed with just the right amount of
garlic. Already great!
Parmesan Brie Potato Gratin
serves 6 people
prep time - 20 minutes
cooking time - 1 hr 20 minutes
INGREDIENTS
1 1/2 cups of heavy cream
2 tsp of kosher salt
3 cloves of garlic, minced
1 tbsp of butter
1 shallot, diced
5 medium Yukon Gold or White potatoes
3/4 cup of Brie
1 /2 cup of grated Parmesan
DIRECTIONS
Preheat the oven to 350 F.
In a small saucepan add the cream, salt, and garlic. Bring to a
simmer on low heat a cook for 5 minutes. This will allow the garlic
flavor to infuse the cream. Remove from the heat and set to the side.
Thinly slice the potatoes to 1/8 inch thickness using a mandoline slicer.
In a 12 inch cast iron pan or ceramic dish, add the butter and shallots and fry on
low heat for 5 minutes until the shallots have caramelized.
Arrange the sliced potatoes in a spiral pattern on top of the cooked
shallots, layering with the crumbled Brie. Pour the cream mixture over top of the potatoes.
Cover the cast iron pan tightly with a piece of tin foil. Place the
cast iron pan into the oven and bake for 1 hr. Check with fork to see potatoes are cooked.
Remove the pan from the oven and turn the oven temperature to broil.
Cover the potatoes with the grated Parmesan cheeses. Place pan into the oven and broil
for 3-5 minutes until the cheese is crispy and bubbling.
Remove from the oven and serve warm.
This can be stored in the refrigerator and reheated.
Taken in front of our home on the River!
