Real Recipes From Real Home Cooks ®

creamy brie-topped potatoes

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Oh my, these look so decadent, if potatoes can be decadent! Imagine serving these to the girls in your club--they will die of envy! Recipe & photo:

(1 rating)
yield 12 serving(s)
prep time 45 Min
cook time 40 Min
method Bake

Ingredients For creamy brie-topped potatoes

  • 3 lb
    yukon gold potatoes
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 5 slice
    thick-sliced bacon, chopped
  • 1 lg
    onion, thinly sliced
  • 2 clove
    garlic, minced
  • 1/3 c
    dry white wine
  • 2 tsp
    snipped fresh thyme
  • 1/4 c
    chicken broth
  • 1/4 c
    whipping cream
  • 2
    8-oz. rounds brie cheese
  • fresh thyme sprigs (optional)

How To Make creamy brie-topped potatoes

  • 1
    In a covered Dutch oven cook potatoes in enough simmering salted water to cover for 25 minutes; drain. Rinse with cold water; drain again. Slice potatoes about 1/4-inch thick. Sprinkle with salt and pepper. Place half of the potatoes in the bottom of a greased 2-qt. baking dish.
  • 2
    Meanwhile, in a large skillet cook bacon over medium heat for 1 minute. Add onion and garlic; cook and stir about 5 minutes or until bacon is crisp and onion is tender. Drain off fat. Carefully add wine to bacon mixture. Simmer, uncovered, until wine is almost evaporated. Stir in the snipped thyme.
  • 3
    Spoon bacon mixture over potatoes in dish. Top with the remaining potatoes. Pour broth and cream over potato mixture. Cut Brie crosswise into 1/4-inch-thick rectangles and layer on top of potato mixture.
  • 4
    Bake in a preheated 350-degree oven for about 40 minutes or until potatoes are tender and cheese is lightly browned. If desired, garnish with fresh thyme sprigs.