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Creamy Potato and Brie Bake with Mushrooms & Caramelized Onions Recipe
Ash Tyrrell

Creamy Potato and Brie Bake with Mushrooms & Caramelized Onions

I made this creamy potato and brie bake on a cozy evening when I wanted something rich and comforting. The smell of caramelized onions filled my kitchen and instantly made me hungry. When I layered the soft potatoes with melted brie and earthy mushrooms, it already felt special. I honestly didn’t expect it to turn out this indulgent and restaurant-like at home.
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Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.2 kg potatoes thinly sliced (use starchy potatoes for a creamier bake)
  • 200 g brie cheese rind removed and sliced (soft, creamy melt is key)
  • 250 g mushrooms sliced (cremini or button mushrooms add earthy depth)
  • 2 large onions thinly sliced (slow cooking brings natural sweetness)
  • 3 tbsp olive oil helps caramelize and adds richness
  • 2 tbsp butter for deep flavor in onions and mushrooms
  • 3 garlic cloves minced (fresh garlic boosts aroma)
  • 200 ml heavy cream creates silky, rich layers
  • 100 ml milk lightens the cream slightly
  • 1 tsp thyme fresh or dried enhances earthy notes
  • Salt to taste (balances richness)
  • Black pepper to taste (adds gentle heat)
  • 50 g grated parmesan optional topping for extra crust

Method
 

  1. I start by slicing potatoes, onions, and mushrooms evenly for consistent cooking. Thin slices help everything bake evenly and absorb flavors better. This step sets the foundation for a well-textured bake.
  2. I slowly cook onions in butter and olive oil over low heat. Patience is key because this brings out their natural sweetness. They should turn golden brown and soft before removing from heat.
  3. I sauté mushrooms in the same pan until they release moisture. Adding garlic and thyme enhances their earthy, savory taste. They should become golden and slightly crispy at the edges.
  4. I layer potatoes, onions, mushrooms, and brie in a baking dish. I pour cream and milk mixture between layers for richness. Each layer builds flavor and creates a creamy structure.
  5. I cover the dish and bake until potatoes turn soft and tender. Then I uncover it to allow the top to become golden and bubbly. The final bake should be creamy, cheesy, and aromatic.

Notes

  • I always slice potatoes very thin so they cook evenly and absorb cream better.
  • I prefer letting onions cook slowly because rushed caramelization loses sweetness.
  • I add brie at two stages so the flavor melts through every layer.
  • I sometimes sprinkle extra thyme right before baking for a stronger aroma.
  • I let the bake rest for 10 minutes so it sets properly before serving.