Brie Potato Gratin Recipe

Ash Tyrrell

Brie Potato Gratin Recipe

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

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Prep Time 20

Cook Time 1 15

Ingredients Method Notes

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.

Method

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.
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.
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.
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.
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.
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.
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.
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.
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.

Notes

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.