Brie and Miso Potato Gratin
- 200ml heavy cream
- 150ml milk
- 3 thyme sprigs, leaves chopped
- 3 bashed garlic cloves
- ½ grated nutmeg
- 1 tsp white miso
- 900g white potatoes, peeled and very thinly sliced
- 1 tbsp butter
- 250g sliced brie
- Preheat the oven to 180C, and butter a large gratin dish. Pour the milk and cream into a large saucepan and stir in the nutmeg, miso, thyme and garlic. Season well, then bring to a simmer and add the sliced potatoes. Cook for 12 mins or until the potatoes are tender, then remove from the heat.
- Spoon a third of the potato mixture into the gratin dish, then top with a third of the sliced brie. Repeat with the remaining ingredients, finishing with a topping of brie. Cover with foil and cook in the oven for 50 mins, removing the foil for the final 10 mins of cooking time. Serve with green vegetables or as a side to roast chicken - yum!
75 mins
4 serving