Potatoes Au Gratin with Brie and Chives
Indulge in the ultimate comfort food with Potatoes Au Gratin with Brie and Chives, a luxurious twist on the classic casserole. This creamy, cheesy dish features thinly sliced russet potatoes smothered in a velvety sauce made with melted brie, Parmesan, and a hint of nutmeg for sophisticated flavor depth. Layered to perfection and baked until golden and bubbly, this recipe gets an herbal lift from fresh chives, adding a vibrant pop of color and freshness. Whether you're hosting a dinner party or preparing a cozy family meal, this decadent potato gratin is the perfect centerpiece. Easy to make ahead and irresistibly creamy, it’s bound to become your go-to side dish for holidays and special occasions.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 8 ounces Brie cheese
- 1 cup Grated Parmesan cheese
- 3 tablespoons Fresh chives
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set the slices aside in cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream while whisking constantly to ensure there are no lumps. Cook the mixture until slightly thickened (about 3 to 4 minutes).
Remove the rind from the Brie cheese and cut it into small pieces. Add the Brie, grated Parmesan, salt, black pepper, and nutmeg to the saucepan, stirring until the cheeses are fully melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a kitchen towel.
Grease a 9x13-inch baking dish with butter or cooking spray.
Layer one-third of the potatoes evenly in the bottom of the dish. Pour one-third of the cheese sauce over the potatoes and sprinkle with 1 tablespoon of chopped chives.
Repeat the layering process two more times, ending with a final layer of cheese sauce on top.
Cover the baking dish with foil and place it in the preheated oven. Bake for 50 minutes.
Carefully remove the foil and continue baking uncovered for an additional 20 to 25 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 10 minutes before serving.
Sprinkle additional fresh chives on top for garnish and serve warm.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 36.6 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2083 mg | 160% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6965 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
