Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Brie Dauphinoise Potatoes Recipe
I am so excited to share this Brie Dauphinoise Potatoes because of it ticks various bins! Actually really feel good meals with wow-factor that’s knee-knockingly delicious, straight forward, good for make-ahead and not that expensive. The proper potato side dish for explicit occasions!
I used to imagine fundamental Potato Dauphinoise was the ultimate phrase potato bake Nonetheless then we plonked brie on it, baked it, and it catapulted into one different stratosphere! On account of brie trumps irregular cheese day-to-day of the week, and twice on explicit occasions.
Assume: melt-in-your-mouth layers of thinly sliced potato effervescent away in a butter-cream sauce perfumed with merely the correct quantity of garlic and thyme. Already good.
Nonetheless then we place brie on excessive, decrease face down, and pop it once more inside the oven until it melts and oozes in all places within the flooring and seeps down the sides. Unbelievable.
After which – you chop into the brie skins to search out pockets of gooey brie beneath. Your eyes widen, your face splits into an unlimited grin, you carry out a bit blissful dance and in addition you scoop up method, excess of your honest proportion.
You understand I’m describing myself proper right here. Though I’d wager this describes you too, in the event you make this!!
This recipe is certainly a simplified mannequin of tartiflette which is a potato bake from the French Alps. It’s baked with Reblochon cheese on excessive, a kind of pungent washed rind cheeses which I haven’t seen proper right here in Australia. So we’re going with good ole’ brie in our mannequin! Proper right here’s what you need:
1. Mini bries
This recipe requires 3 x small brie which could be 8 cm/3.2″ massive weighing 125g / 4oz each. I benefit from the Woolworths mannequin one which can be $2.80 each. Don’t hassle with artisan brie, it’s wasted for this dish!
Small bries work properly because of as quickly as reduce up in half, 3 small ones nearly completely cowl the ground of a 1.5 litre / 1.5 quart (6 cup) baking dish throughout which the potato dauphinoise is baked. The thought behind using small ones is that the pores and pores and skin of the cheese type of accommodates a number of of the cheese inside whilst quickly as completely melted, so that you just get a formidable ooze in the event you decrease into it.
Nonetheless, in the event you occur to can’t uncover the small ones, merely use two larger ones. I’d maintain them complete so the pores and pores and skin holds a number of of the cheese beneath because of truly, that’s probably one of many good points about this dish. 🥰
Brie vs camembert – Camembert will work merely as properly, it’s merely that brie is richer (~65% fat v 45%).
2. The potato bake half
These are the equivalent substances as fundamental Dauphinoise Potatoes excluding shredded cheese. On account of even the self confessed Cheese Queen admits that’d be an extreme quantity of cheese!
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Potatoes – We want to use starchy potatoes for potato bakes like this so that they break down and switch into clean and fluffy, fairly than slippery like waxy potatoes do. It’s so disappointing in the event you decrease by the molten cheesy topping solely to look out the potato slices are sliding throughout (from the vivid description, you can guess I’ve made that mistake!).
Australia – Sebago (these filth brushed potatoes) are preferrred. US – Russet, and UK – King Edward or Maris Piper are glorious. Or each different starchy potatoes – Dutch lotions, King Edwards or pink delight.
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Cream – Thickened or heavy cream work most interesting, in another case any full fat cream. That’s the sauce in Dauphinoise that makes the potatoes so deliciously creamy.
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Garlic and butter – Blended into the cream for deliciously buttery garlicky flavour inside the creamy sauce.
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Modern thyme – Scattered on each layer of potatoes, current thyme gives most likely probably the most pretty hint of herby flavour. Dried thyme truly isn’t the equivalent. Nonetheless in the event you occur to really can’t get current, merely use dried (half the quantity as dried is further intense than current).
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Salt and pepper – For scattering on the layers as you assemble.
The half which may be a bit finicky is slicing the potatoes thinly though in the event you occur to’ve acquired a mandolin you’ll make temporary work of it. Aside from that, that’s breeze to make!
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Decrease the brie in half horizontally to sort 2 rounds. Try this whereas fridge chilly, it’s less complicated (slicing gooey room temperature brie is a big quantity!).
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Cream sauce – Mix the cream, butter and garlic in a jug.
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Slice the potatoes using a mandolin (in the event you occur to’ve acquired it), else, sharpen your knife and get to work!
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Layer one third of the potatoes in a 1.5 litre / 6 cup baking dish. Pour over one-third of the cream (make certain you scoop up a number of of the garlic settled on the bottom too) then sprinkle with one third of the thyme, salt and pepper.
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Repeat twice further, using up all the cream, thyme, salt and pepper, so you’ll have 3 layers in complete.
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Cowl with foil and bake for 1 hour 20 minutes or until the potatoes are principally completed ie. clean (use a butter knife to test inside the centre).
I do know that looks as if a really very long time, and yours might be sooner significantly in the event you occur to make use of a much bigger baking dish so the potatoes shouldn’t stacked as deep as mine. Nonetheless for me, it persistently takes 80 minutes! The potatoes acquired’t get loads softer via the 30 minute brie melting time, they solely have the benefit of effervescent away inside the melty brie.
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Brie – Take away the foil. Place brie on excessive, decrease face down.
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Bake for an additional half-hour or until the melted brie is effervescent and the edges are golden. Rest 5 minutes then serve!
You understand I’m pitching this to you as a side dish. There are rumblings inside the RecipeTin family WhatsApp thread that this should make an look on Christmas Day alongside the Seafood Platter which could go so properly – assume, light, chilly seafood with warmth oozy potato dauphinoise. YES!!!
Making ahead – and leftovers
And lastly, merely letting you already know this generally is a make-ahead magnificence! Assemble and bake for the lined half. Refrigerate, then finish baking it on the day with the brie on excessive.
Inside the event you are fortunate enough to have leftovers, I strongly counsel hiding the dish behind the fridge so you can have the benefit of leftovers with out sharing. Or do as I suggested to a buddy – cowl with foil and label as RAW CHICKEN (to discourage teenage boys). It actually works. 😈 – Johnsat x
Ingredients
- 1 1/2 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
- 1/2 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)
Instructions
- 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 1/8"/3 mm thick. Or use a slicer!
- Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 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 1/2 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!
Notes
1. Cream – For a lighter version, use light fat, or US half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.
2. Potatoes – Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper
OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
3. Thyme – Really try to get fresh for this special dish. But if you can’t, use 1 tsp dried thyme and crush it between your fingers to powder it up slightly, it will release a bit of extra flavour.
4. Brie – No need to get expensive ones, I use the Woolworths brand one (125g/4oz, 8cm / 3″ diameter) which are $2.80 each. Camembert also works but brie is richer with a higher fat content ~65% v 45% for camembert.
Cut when fridge cold, it’s easier because it’s firmer.
Small brie works best because 3 cut in half will cover the surface nicely, and the skin sort of holds some of the oozy cheese in though some will ooze out and spread across the surface and seep down the sides.
If you can’t get small, just use 2 larger ones.
5. Baking Dish Size – I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep
6. Baking time – Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me. Also, if you cut potatoes thicker (accidentally or on-purpose), they will take longer to cook. 🙂
7. Make ahead: Near perfect for make ahead! Bake covered with the foil until the potatoes are fully cooked (it might take 1 1/2 hours). Cool uncovered on counter then refrigerate covered. Remove from fridge 2 hours prior. Warm in the oven covered in foil for 15 minutes, plonk the brie on then bake uncovered 30 minutes.
To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).
Leftovers will keep for 3 to 4 days in the fridge.
Nutrition assumes 10 servings.
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