Brie Rosemary Potato Bake
Rich, buttery Brie makes the perfect companion to herby rosemary potatoes. Thinly slicing potatoes on a mandoline ensures that each piece of potato cooks until it’s perfectly tender. Tangy sour cream helps form a rich sauce that coats the potatoes while the fresh garlic and herbs infuse the potatoes with a delicate aroma and flavor. The slices of Brie, melted over the potato bake, turn the rich and creamy cheesy potatoes into a magical experience. Brie pairs beautifully with rich, acidic white wines, such as Chardonnay, or light-bodied reds, such as Pinot Noir.
Serves4 or 6-8 side dish servings
- 6 medium Yukon gold potatoes (about 2 lbs [900 g]), peeled
- 3 cloves garlic, minced or pressed
- 4 tablespoons (57 g) salted butter, melted, divided, plus more to grease the pan
- 6 fresh thyme sprigs, leaves picked
- 2 large fresh rosemary sprigs, leaves picked and chopped
- Salt flakes and freshly ground black pepper, to taste
cup (360 ml) sour cream
- 8 ounces (226 g) Brie, sliced
Preheat the oven to 350°F (180°C).
Thinly slice the potatoes with a mandoline or a very sharp knife. Place the potato slices in a large bowl.
Add the garlic, 3 tablespoons (43 g) of the melted butter, thyme and rosemary. Season with salt flakes and pepper. Using your hands, gently toss to combine and evenly coat the slices.
Grease an oven-safe skillet or a round baking dish with a bit of butter.
Add a 1⁄2-inch (1.3-cm) layer of sliced potatoes to the skillet. Spread 1/2 cup (120 ml) of the sour cream over the potatoes. Top with a few slices of Brie. Repeat until all the ingredients are nicely layered in the skillet. You should have 3 layers of potatoes. Reserve a few Brie slices to use as a topping decoration.
Brush the top with the remaining 1 tablespoon (14g) of the melted butter. Cover with aluminum foil and place on the middle rack of the oven.
Bake for about 45 minutes, or until bubbly and the potatoes are tender when pierced with a fork.
Remove from the oven and arrange the remaining Brie slices on top of the potatoes.
Turn on the broiler and return the skillet to the oven. Broil for 2 to 3 minutes, or until golden-brown on top.
TIP: The easiest and quickest way to slice the potatoes thinly is to use a mandoline. Be very careful though, as this tool can quickly hurt you. To slice the potatoes while keeping your fingers intact, set the mandoline on a clean wooden chopping board and make sure it doesn’t have any movement. Set the thickness to the thinnest setting. Place one potato at a time inside the hand guard, then slide it onto the blade to get nice even slices. Never use a mandoline without a hand guard as it can easily slice off the tip of your finger.
Reprinted with permission from I Heart Cheese by Mihaela Metaxa-Albu, Page Street Publishing Co. 2020.
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