I still remember the first time I pulled this gratin out of the oven the brie had melted into golden, bubbling pools across the top, and the whole kitchen smelled like garlic, cream, and toasted cheese.
I made it on a whim one Sunday when I had half a wheel of brie sitting in the fridge and a bag of potatoes I didn’t know what to do with, and it turned into one of those recipes I now make on repeat. It’s rich, it’s comforting, and honestly, it’s easier than it looks. If you’ve ever loved a classic potato dauphinoise, this is that dish’s fancier, cheesier cousin. Let me walk you through exactly how I make it.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Ingredients
- 2 lbs (900g) starchy potatoes, thinly sliced — Yukon gold or russet potatoes hold their shape while still turning tender.
- 8 oz (225g) brie cheese, sliced with the rind on — the rind melts down beautifully, so there’s no need to trim it off.
- 1 ½ cups (350ml) heavy cream — this is what makes the gratin rich and silky instead of dry.
- ½ cup (120ml) whole milk — thins the cream slightly so it soaks into every potato layer.
- 3 garlic cloves, minced — fresh garlic infuses the cream far better than powder ever could.
- 2 sprigs fresh thyme, leaves picked — a small but essential flavor that makes the whole dish taste restaurant-worthy.
- 1 small onion, thinly sliced — adds gentle sweetness as it softens between the potato layers.
- 2 tablespoons unsalted butter — used to grease the dish and prevent any sticking.
- 1 teaspoon salt — season the layers as you go so every bite tastes balanced.
- ½ teaspoon black pepper — freshly cracked, if you can, for a sharper bite.
- ¼ teaspoon ground nutmeg — a classic gratin secret that rounds out the cream beautifully.
Note: This recipe serves 6 as a side dish or 4 as a light main course.
Equipment You Need
- Mandoline or sharp knife — for slicing potatoes evenly and thinly.
- Large baking dish (9×13-inch or similar) — holds all the layers without overcrowding.
- Small saucepan — for warming the cream mixture before pouring it over the potatoes.
- Aluminum foil — keeps the top from browning too fast before the potatoes cook through.
- Mixing bowl — for tossing the potato slices with seasoning before layering.
How to Make Brie Potato Gratin Recipe?
This gratin comes together in layers, so most of the work is just slicing and stacking. Once it’s assembled, the oven does the heavy lifting. Here’s exactly how I build mine from start to finish.
Step 1: Prep the Potatoes
Peel your potatoes if you like a smoother texture, then slice them as thinly and evenly as possible — about 1/8-inch thick works best. I use a mandoline for this because uneven slices mean uneven cooking, and you want every piece tender at the same time.
Step 2: Warm the Cream Mixture
In a small saucepan, combine the cream, milk, garlic, thyme, salt, pepper, and nutmeg. Warm it gently over low heat for about 5 minutes, just until it’s fragrant and slightly steaming. Don’t let it boil, or the cream can split.
Step 3: Butter Your Baking Dish
Rub the butter generously across the bottom and sides of your baking dish. This little step keeps the bottom layer of potatoes from sticking and makes serving so much easier later.
Step 4: Layer the Potatoes and Onion
Arrange a layer of potato slices in the dish, slightly overlapping like shingles. Scatter a few onion slices over the top, then repeat until you’ve used about two-thirds of your potatoes and onions.
Step 5: Pour Over the Cream
Slowly pour the warm cream mixture over the potatoes, letting it seep down between the layers. Give the dish a gentle shake so the cream distributes evenly instead of pooling on top.
Step 6: Add the Remaining Layers
Top with your last layer of potatoes and onions, pressing down gently so everything sits snugly together. This keeps the gratin from looking messy once it’s baked and sliced.
Step 7: Cover and Bake
Cover the dish tightly with foil and bake at 375°F (190°C) for 45 minutes. The foil traps steam, which helps the potatoes soften evenly all the way through.
Step 8: Add the Brie
Remove the foil, lay your brie slices across the top, and return the dish to the oven uncovered for another 25–30 minutes, until the cheese is molten and the top is golden.
Step 9: Rest Before Serving
Let the gratin sit for 10 minutes once it’s out of the oven. This allows the cream to thicken slightly so your slices hold together instead of sliding apart.
Additional Tips for Making This Recipe Better
I’ve made this gratin more times than I can count, and these are the little things that consistently make it turn out better.
- I always slice my potatoes as thin as possible. It genuinely changes the texture from good to great.
- I like to salt each potato layer individually instead of just seasoning the cream, since it seasons more evenly.
- I let the brie sit at room temperature for 15 minutes before slicing it, since cold brie is much harder to cut cleanly.
- I never skip the resting time at the end, even though I always want to dig in immediately.
- I sometimes swap half the cream for chicken stock if I want a slightly lighter version.
Common Mistakes to Avoid
I’ve made a few of these mistakes myself, so I’m sharing them here to save you the trouble.
- I once sliced my potatoes too thick and ended up with a gratin that was crispy on top but raw in the middle — always sliced thin and even.
- I forgot to cover the dish with foil one time, and the top burned before the potatoes cooked through.
- I’ve used cold cream straight from the fridge before, and it took much longer for everything to heat evenly — warming it first really helps.
- I didn’t season between the layers once, and the finished dish tasted bland in the center — season as you go.
- I tried cutting into it right out of the oven, and it fell apart on the plate — patience really does pay off here.
How to Serve Brie Potato Gratin
I love serving this straight from the baking dish while the brie is still glossy and slightly oozing at the edges. A scattering of fresh thyme leaves or chopped chives on top adds a pop of color and a fresh, herby contrast to the richness.
It pairs beautifully alongside roasted chicken, a seared steak, or a simple green salad with a sharp vinaigrette to cut through the creaminess. For a dinner party, I’ll sometimes serve individual portions in small ramekins so each guest gets their own bubbling, cheesy serving.
Variations
- Swap the brie for camembert if you want a slightly earthier, funkier flavor.
- Add crispy cooked bacon between the layers for a brie and bacon potato bake twist.
- Use sweet potatoes instead of regular potatoes for a subtly sweet variation.
- Go dairy-free by using coconut cream and a plant-based brie alternative.
- Add sautéed mushrooms between the layers for extra earthiness and depth.
- Stir a splash of white wine into the cream mixture for a more complex flavor.
Nutritional Information
Here’s a rough estimate per serving, based on this recipe serving 6 people.
- Calories: 420 kcal
- Protein: 11g
- Carbohydrates: 32g
- Fat: 28g
Make Ahead and Storage
You can assemble the gratin up to a day ahead, cover it tightly, and store it in the fridge unbaked. Just add about 10 extra minutes to the covered baking time since it’ll be cold.
Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through.
This gratin can also be frozen for up to 2 months, though the texture softens slightly after thawing. Thaw overnight in the fridge before reheating in the oven for the best results.
Why You’ll Love This Recipe
This dish has earned a permanent spot in my recipe rotation, and here’s why I think you’ll love it too.
- It’s endlessly comforting. The combination of creamy potatoes and melted brie is the kind of cozy food that feels like a hug on a plate.
- It’s simple to make. Despite how impressive it looks, this recipe only needs basic slicing and layering skills.
- It’s easy to customize. Whether you add bacon, swap the cheese, or toss in extra herbs, this recipe adapts to whatever you’re craving.
- It works for any occasion. I’ve served this as a holiday side dish and as a lazy weeknight dinner, and it fits both perfectly.
- It reheats beautifully. Unlike some creamy dishes, the leftovers taste just as good the next day.
FAQs
Can I make this into a brie and bacon potato bake?
Yes, just cook a few strips of bacon until crisp, chop them, and scatter them between the potato layers before baking.
What’s the difference between this and a classic potato dauphinoise recipe?
A classic dauphinoise skips the brie entirely, while this version adds melted brie on top for extra richness and flavor.
Can I use camembert instead of brie for this potato bake recipe?
Absolutely, camembert works well here and gives the dish a slightly stronger, earthier flavor.
Can I turn this into a brie and potato pie?
Yes, you can layer the same ingredients into a pie dish lined with pastry for a heartier, handheld version of this gratin.
Can I add thyme and bacon for a brie thyme and bacon dauphinoise potato?
Definitely, thyme is already in the base recipe, so just add crispy bacon pieces between the layers for that extra flavor combination.
