While this isn’t the most interesting recipe I’ve made this week (technically, that one wasn’t for humans), I realized that I’d promised on my other blog to post a recipe I tried with my Brie. And I know me. If I don’t do it now, I’ll forgt!
This was one of those recipes where I fell in love once I ate it, but cooking with Brie wasn’t something I would have thought to do on my own (much like the meat puffs I made one night that were a HUGE hit but I can’t quite bring myself to post here).
As always, so easy, so yummy… and so staying in the rotation.
Smoked Brie Potato Gratin
1 1/2 lb potatoes (I used baby reds unpeeled, but feel free to use the big Idahoes and peel them)
2 T oil
1 t garlic, chopped
1/4 t nutmeg, grated
salt and pepper to taste
Preheat the oven to 400 degrees.
Melt the butter in a nonstick pan over medium heat. Add the oil and garlic, and cook for a minute until fragrant. Add the potatoes and cook for two more minutes.
Pour in the mlk, and season with salt, pepper, and nutmeg. Heat the mixture to a slow simmer and cook for ten minutes, stirring occasionally.
Remove from the heat, and pour half the mixture into a shallow oven proof dish. Slice the smoked Brie lengthwise about 1/4 inch and layer on top of the potato mixture. Pour the remaining potato mixture over this and place the baking dish in the oven for fifteen minutes until bubbly and golden brown.
Personally, I cooked it a little longer. And I saved some of the cheese to place on the top layer, too. I also used a mandoline to make sure that I had very thin and very even slices of potato, which I think made a difference. This was wonderful, and so much more complex than your “normal” potato au gratin.