Brie Dauphinoise Potatoes

Name: Brie Dauphinoise Potatoes
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 10
Cuisine: French
Ingredients: 1½ cups thickened or heavy cream, full fat, or pure cream; 2 cloves garlic cloves, finely minced; 30 g (2 tbsp) unsalted butter, melted; 1.3 kg (2½ lb) starchy potatoes, Sebago, Russet or Maris Piper; 1 tsp cooking or kosher salt; ½ tsp black pepper; 2 tsp thyme leaves, fresh; optional; 3 x 125g / 4oz small brie (8cm / 3.2" wide) (, fridge cold, cut in half horizontally (or camembert) (Note 4))

Brie Dauphinoise Potatoes with melted cheese and thyme in a baking dish. — The Brie-topped potato bake, ready to serve.

Thin layers of potato bake in a garlic-thyme cream sauce under a bubbling topping of melted Brie. A French-inspired side dish that can be made ahead.

By Cookin' KitchenOctober 13, 2026

Be the first to rate it Leave a comment

Total: 2 hours 5 minutes
Servings: 10 servings

Prep: 15 minutes
Cook: 1 hour 50 minutes
Total: 2 hours 5 minutes
Servings: 10

Jump to recipe

Recipe

Brie Dauphinoise Potatoes

Thin layers of potato bake in a garlic-thyme cream sauce under a bubbling topping of melted Brie. A French-inspired side dish that can be made ahead.

Cookin' · https://cookin.club/recipes/brie-dauphinoise-potatoes

Prep: 15 minutes
Cook: 1 hour 50 minutes
Total: 2 hours 5 minutes
Servings: 10

Cook modeKeeps your screen awake while you cook.

Ingredients

10 servings

For 10 servings

1½ cups thickened or heavy cream, full fat, or pure cream
2 cloves garlic cloves, finely minced
30 g (2 tbsp) unsalted butter, melted
1.3 kg (2½ lb) starchy potatoes, Sebago, Russet or Maris Piper
1 tsp cooking or kosher salt
½ tsp black pepper
2 tsp thyme leaves, fresh; optional
3 x 125g / 4oz small brie (8cm / 3.2" wide) (, fridge cold, cut in half horizontally (or camembert) (Note 4))

Equipment

Jug
Oven
Knife
Baking dish
Aluminum foil

Instructions

Step 1: Put the butter, cream and garlic in a jug. Mix until combined.
Step 2: Heat the oven to 180°C/350°F. This temperature works for both fan and standard ovens.
Step 3: Peel the potatoes and slice them 1/8 inch/3 mm thick. Use a slicer if you have one.
Tip: A mandolin makes quick work of slicing the potatoes.
Step 4: Spread one third of the potatoes in a 1.5 litre/6 cup baking dish. Pour over one third of the cream mixture, including some of the garlic, then scatter over one third of the salt, pepper and thyme.
Step 5: Repeat twice more to make three layers in total, using up the remaining cream, salt, pepper and thyme.
Step 6: Cover with foil and bake for 1 hour 20 minutes, or until the potatoes in the middle are soft when tested with a knife. They may take up to 1 1/2 hours.
Step 7: While the potatoes bake, cut the Brie in half horizontally while it is fridge cold; it is firmer and easier to cut.
Step 8: Remove the foil and place the Brie on the surface, cut side down. Bake uncovered for a further 30 minutes, until the Brie is melted and bubbling and the edges are golden.
Step 9: Let stand for 5 minutes before serving.

Notes

Make-ahead and storage

For a make-ahead option, bake the covered potatoes until fully cooked. Cool uncovered, then cover and refrigerate. Take the dish out of the fridge 2 hours before reheating. Warm covered with foil in the oven for 15 minutes, add the Brie, then bake uncovered for 30 minutes. You can also microwave the dish to speed up reheating.

Refrigerate leftovers for 3 to 4 days.

Ingredient swaps

Camembert can replace Brie. If you cannot find small Brie, use two larger ones. For the best texture, choose starchy potatoes. Fresh thyme is preferred; if using dried thyme, use 1 teaspoon and crush it between your fingers before adding.

Nutrition per serving

Calories: 334 kcal
Fat: 26 g
Saturated fat: 16 g
Carbohydrates: 16 g
Sugar: 2 g
Fiber: 1 g
Protein: 11 g
Sodium: 483 mg
Cholesterol: 85 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Thinly sliced potatoes bake in a buttery garlic-and-thyme cream sauce, then get topped with Brie until it melts and bubbles. Serve this French-inspired potato dish as a special-occasion side or alongside a leafy salad.

Brie Dauphinoise Potatoes