Potatoes au Gratin with Brie and Chives

Potatoes au Gratin with Brie and Chives created by Mizzy

From "The Cheese Lover's Cookbook & Guide" by Paula Lambert.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@kiwidutch
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@kiwidutch
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"From "The Cheese Lover's Cookbook & Guide" by Paula Lambert."
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  1. Chef Romano-Clarke
    I thought these were good - not outstanding. Super easy though. I think they needed a little something though and def. more salt. I followed exactly. Maybe my brie was too mild. I might make again and make some adjustments, eg. add a little cayenne, sauteed onions, some more herbs? Oh, actually I did make one slight change which was to use scallions instead of chives but I think since scallions are stronger that would have actually added flavor. <br/><br/>Thanks for a good base recipe...
    Reply
  2. Chef Romano-Clarke
    I thought these were good - not outstanding. Super easy though. I think they needed a little something though and def. more salt. I followed exactly. Maybe my brie was too mild. I might make again and make some adjustments, eg. add a little cayenne, sauteed onions, some more herbs? Oh, actually I did make one slight change which was to use scallions instead of chives but I think since scallions are stronger that would have actually added flavor. <br/><br/>Thanks for a good base recipe...
    Reply
  3. Nana Chickens
    Love this recipe! Can not believe I had not reviewed before this. This is the 4th Easter I've served them. Also a favorite with my daughter and her husband. Son-in-law requested for this coming Easter as well. That's telling you how good they are. The only 2 changes; potatoes out of our garden and I slice them thin, using a mandolin. Excellent, and recommend greatly!
    Reply
  4. hippeastrum
    Great! I used just a little bit of cheddar to top it and mixed in some minced garlic. Honestly, I was looking for a way to use up brie (i'm not so fond of the fresh taste) and this recipe was great. Thanks a lot!
    Reply
  5. BarbryT
    Quite good but not a favorite for me. Mine wasn't particularly moist and I simply couldn’t taste the brie when it was done. Maybe I am just unreasonably devoted to milk-based potatoes au gratin.
    Reply
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