Recipe by kiwidutch
From "The Cheese Lover's Cookbook & Guide" by Paula Lambert.
Top Review by hrtworms
Very impressed--Because this recipe differed from the traditional au gratin recipies, I was a little hesitant. But, I found the flavors to be mild but complementary. I will definitely serve this to guests. I'm not sure the affect of steaming the potatoes rather than using baked or boiled, but I nuked medium sized red potatoes and found them to have excellent flavor and texture. I did not peel the potatoes, but left the skins on and only sliced the them (3/8" thick) and felt it gave a pretty good presentation. That did simplify the preparation. Other than using red potatoes with the skins, I did't vary from the recipe. No additional stirring, added broth at 20 minutes, and reduced the oven temperature as specified. It came out perfect.
- nonstick cooking spray
- 2 1⁄2 lbs yukon gold potatoes
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons finely chopped chives
- 10 ounces brie cheese
- 1 cup reduced-sodium fat-free chicken broth, divided
Directions See How It's Made
- Preheat oven to 400 degrees.
- Coat a 2 ½-quart baking dish with cooking spray and set aside.
- Cut potatoes into quarters and place in a steamer basket set over boiling water.
- Steam 15 minutes.
- Drain in a colander.
- When cool enough to handle, peel potatoes and dice into ½-inch cubes.
- Spread potatoes in prepared baking dish.
- Add salt, pepper and chives, mixing well.
- Cut the rind off the Brie and discard.
- Cut Brie into pieces and place on top of potatoes.
- Pour ¾ cup broth over potatoes.
- Place baking dish in oven and bake 20 minutes.
- Check liquid surrounding potatoes and add a little additional broth if necessary.
- Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft.
- Remove from oven and let rest 5 minutes before serving.