I am so excited to share this Brie Dauphinoise Potatoes because it ticks a lot of boxes! Feel good food with wow-factor that’s knee-knockingly delicious, straight forward, great for make-ahead and not that expensive. The perfect potato side dish for special occasions!
Potato Dauphinoise – elevated
I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it, baked it, and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions.
Think: melt-in-your-mouth layers of thinly sliced potato bubbling away in a butter-cream sauce perfumed with just the right amount of garlic and thyme. Already great.
But then we place brie on top, cut face down, and pop it back in the oven until it melts and oozes all over the surface and seeps down the sides. Incredible.
And then – you cut into the brie skins to discover pockets of gooey brie underneath. Your eyes widen, your face splits into a huge grin, you do a little happy dance and you scoop up way, way more than your fair share.
You know I’m describing myself here. Though I’d wager this describes you too, when you make this!!
Ingredients in Brie Dauphinoise Potatoes
This recipe is actually a simplified version of tartiflette which is a potato bake from the French Alps. It’s baked with Reblochon cheese on top, one of those pungent washed rind cheeses which I haven’t seen here in Australia. So we’re going with good ole’ brie in our version! Here’s what you need:
1. Mini bries
This recipe calls for 3 x small brie that are 8 cm/3.2″ wide weighing 125g / 4oz each. I use the Woolworths brand one which are $2.80 each. Don’t bother with artisan brie, it’s wasted for this dish!
Small bries work well because once split in half, 3 small ones almost fully cover the surface of a 1.5 litre / 1.5 quart (6 cup) baking dish in which the potato dauphinoise is baked. The idea behind using small ones is that the skin of the cheese sort of contains some of the cheese inside even once fully melted, so you get an impressive ooze when you cut into it.
However, if you can’t find the small ones, just use two larger ones. I’d keep them whole so the skin holds some of the cheese underneath because honestly, that is one of the great things about this dish. 🥰
Brie vs camembert – Camembert will work just as well, it’s just that brie is richer (~65% fat v 45%).
2. The potato bake part
These are the same ingredients as classic Dauphinoise Potatoes excluding shredded cheese. Because even the self confessed Cheese Queen admits that’d be too much cheese!
Potatoes – We want to use starchy potatoes for potato bakes like this so they break down and become soft and fluffy, rather than slippery like waxy potatoes do. It’s so disappointing when you cut through the molten cheesy topping only to find the potato slices are sliding all over the place (from the vivid description, you can guess I’ve made that mistake!).
Australia – Sebago (those dirt brushed potatoes) are ideal. US – Russet, and UK – King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.
Cream – Thickened or heavy cream work best, otherwise any full fat cream. This is the sauce in Dauphinoise that makes the potatoes so deliciously creamy.
Garlic and butter – Mixed into the cream for deliciously buttery garlicky flavour in the creamy sauce.
Fresh thyme – Scattered on each layer of potatoes, fresh thyme adds the most beautiful hint of herby flavour. Dried thyme really isn’t the same. But if you really can’t get fresh, just use dried (half the quantity as dried is more intense than fresh).
Salt and pepper – For scattering on the layers as you assemble.
How to make Brie Dauphinoise Potatoes
The part that is a bit finicky is slicing the potatoes thinly though if you’ve got a mandolin you’ll make short work of it. Other than that, this is breeze to make!
Cut the brie in half horizontally to form 2 rounds. Do this while fridge cold, it’s easier (cutting gooey room temperature brie is a mess!).
Cream sauce – Mix the cream, butter and garlic in a jug.
Slice the potatoes using a mandolin (if you’ve got it), else, sharpen your knife and get to work!
Layer one third of the potatoes in a 1.5 litre / 6 cup baking dish. Pour over one-third of the cream (make sure you scoop up some of the garlic settled at the base too) then sprinkle with one third of the thyme, salt and pepper.
Repeat twice more, using up all the cream, thyme, salt and pepper, so you have 3 layers in total.
Cover with foil and bake for 1 hour 20 minutes or until the potatoes are basically done ie. soft (use a butter knife to test in the centre).
I know that sounds like a long time, and yours might be faster especially if you use a larger baking dish so the potatoes are not stacked as deep as mine. But for me, it consistently takes 80 minutes! The potatoes won’t get much softer during the 30 minute brie melting time, they just enjoy bubbling away in the melty brie.
Brie – Remove the foil. Place brie on top, cut face down.
Bake for a further 30 minutes or until the melted brie is bubbling and the edges are golden. Rest 5 minutes then serve!
It’s a side….it’s a meal!
You know I’m pitching this to you as a side dish. There are rumblings in the RecipeTin family WhatsApp thread that this needs to make an appearance on Christmas Day alongside the Seafood Platter which would go so well – think, light, cold seafood with warm oozy potato dauphinoise. YES!!!
But I exaggerate not when I say I’ve been inhaling bowls of this as a meal with a leafy side salad. It’s pictured above with an on-point holiday appropriate Pomegranate Salad (it’s got candied walnuts!). And not 5 minutes ago, I finished making the recipe video and it was dinner with this Rocket Salad on the side.
Making ahead – and leftovers
And lastly, just letting you know this is a make-ahead beauty! Assemble and bake for the covered part. Refrigerate, then finish baking it on the day with the brie on top.
In the event you are fortunate enough to have leftovers, I strongly suggest hiding the dish at the back of the fridge so you can enjoy leftovers without sharing. Or do as I suggested to a friend – cover with foil and label as RAW CHICKEN (to deter teenage boys). It works. 😈 – Nagi x
Watch how to make it
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Brie Potato Dauphinoise (Gratin)
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!
Recipe Notes:
Nutrition Information:
More potato sides I love
Life of Dozer
Figuring out the Advent calendar….
Figured it out!
I love your style of communication ALMOST as much as your recipe !
Made this for Xmas dinner. Love our potato bakes and this just added that special touch for a special occasion. So yummy!! Thanks Nagi x
This is my first time on your site and I will certainly be back! Not only for the amazing recipes, and your fans with such great senses of humor, but the picture of Dozier finding a way into the advent calendar just made my day! I laugh every time I think of it!
Nagi, thanks for this FABULOUS recipe! It was a hit on Christmas Eve. Very simple with the help of a mandoli, looks beautiful, and tastes delicious. I love your recipes and was thrilled your cookbook was under my tree! All the best to you and Dozer! ❤️🎄🎁
As a huge fan of the regular Potato Dauphinoise and a huge fan of Brie, I thought this dish would be a winner and it absolutely was! I actually found it easier to prepare without having to add cheese to each layer so this version will be my new go-to!
Nagi, I’ve said it before and I’ll say it again… you are an absolute genius.
Bloody delicious, hubby found it too rich. I was delighted to enjoy his portions over the next couple of days !
Quick question:
If I wanted to substitute the cream for something a tiny bit healthy‐er, would Almond Milk work?
Decadent with a capital D!
If rich and delicious is the vibe you’re looking for – here it is.
Served with a simple steak and some greens it lifts the meal to a whole new level.
Hi Team, will the Brie potato bake freeze well and not go black or watery on defrosting.
Hi Kathy! I haven’t frozen brie dauphinoise but I have frozen normal duaphinoise and it’s great! I see no reason why it wouldn’t work because I have made other things with brie that I’ve frozen without problem. I’d freeze it! N x
Insanely good! I made mine with the little “snack” bries.
Ha ha…with all those “where’s Dozer?” comments…we sure know he is adored ’round the world! His wise, all-knowing gaze always bouys me up!
I know!! I secretly loved being inundated with “where’s Dozer??” comments over the recipe!!! BA HA HA! Love the idea of making these with snack size brie, even better than the ones I’ve used!! N xx
Can’t wait to try this as it really sounds spectacularly great!
May have to try using Dauphinoise cheese though – more expensive than brie but fabulous flavour.
NEXT LEVEL Tom, next level! N x
Looks delicious! Is there a fat free version? Just kidding! 😂
Best idea EVER! Some questions:
(1) I have 2 8″ square pans. Can I split the recipe equally between the two pans?
(2) Why peel the potatoes? You wouldn’t peel the Brie, would you? The russet peel is just as tasty as the Brie rind. Is there any other reason, like the potato slices wouldn’t absorb as well?
(3) What if I use feta instead of Brie? I’d of course use dill instead of thyme. Would it matter whether I use cow, sheep, or sheep+goat milk feta? Would I need to halve them? Would any directions change, e.g., cooking time/temperature, amount of cream/butter/garlic mixture? What if I added a thawed/well-drained box of frozen spinach, scattering 1/3 of the spinach over each potato layer — should I do that before or after the cream? Before or after the S&P?
Don’t you think a Spanikopita Dauphinois would be yummy?
(4) How about adding a green to the Brie Dauphinois? Something sturdy, like collard/mustard/dandelion greens or kale, etc.?
Sorry for the length, but like the perp said to Dirty Harry, “I gots ta know!”
Hi Hollis! Responses 1) You can but the height will be a little less, not by much. It will cook faster! 2) Peeling = pure soft potato without textural contrast from the skin. You don’t need to peel if you don’t want to! 3) Feta – it just doesn’t melt and spread as well, or ooze down the cracks. Also not 100% sure about cream + salty tangy feta with potato in baked form? I can visualise it in a warm or cold dish but haven’t tried cooked. Though…Spana Dauphinoise sounds SO GOOD! 4) What a great idea to add some green! Any of those you suggest, I love the idea of layering to get extra colour. Just be mindful about getting water. Perhaps sauté or blanch then squeeze out excess water before using? – N x ❤️
Thanks for your reply, Nagi. You cleared up a lot. So feta is a no-no.
I wonder if Gruyère or Raclette would work, since they’re both perfect melting cheeses? How would they taste with the spinach? Maybe Spanikopita adjacent? If so, (a) grate and sprinkle between layers or (b) sprinkle over top, or (c) slice over top – how thick?
To add greens, I’d blanch and squeeze. Do you have any suggestions that you personally love?
Btw, I want to serve the Dauphinoise with a Chicken-Fried Ribeye, and again for the Berkshire pork tenderloin.
Thanks again.
This looks like a wonderful recipe for New Year’s Eve. But I miss your other video style. I like it so much better when we can see and hear you explain the recipe. And having a little visit with Dozer is an added bonus. I hope you will post more recipes with the more personalized videos, please.
Hi Wendy! I miss doing them too, just going through a particularly busy patch so I can’t fit in doing those types of videos. because they are a new style they take me longer to do. So for speed, I reverted back to my old style!! N xx
This looks so good! Here in the USA, the brie would be $5 on sale, so if I make this I’ll just use 2. It won’t be as rich, but it will be good.
It might actually be richer because it will ooze across the surface more than 3 smaller ones, because the skin kind of holds some of the cheese underneath. With larger ones they will sag more so more cheese oozes out!! N xx
Grocery Outlet sometimes.
Same here, I was thinking, “Where am I going to find brie so cheap?” and “Gosh darn it!, where did I find those mini snacking bries last summer?” Maybe, I’ll just get lucky before Christmas.
Aldi! I don’t think they have baby brie, but they have normal size wheels for cheap.
Ooft! What a dream combo.
You seem to know just what I need (more importantly want) Haha 😉
Thx again Nagi. S x
This, plus elastic pants! 😂
note to nagi
put dozer on auto insert will save a heap of comments lol
BA HA HA!!! I’ve never rushed to respond so quickly to comments
My husband likes his with sausages but he likes sausages with anything.
Good recipe thankyou.
This looks delicious – I am going to try it as the topping for shepherd’s pie.
BRILLIANT.
Ha ha, if I was cutting “gooey room temperature brie” it is unlikely it would end up in with the potatoes. Much more likely it would end up on a water cracker!