I have seen heaven and it is called Baked Potato and Brie
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Potato and cheese has never looked so good. Especially when it’s in the form of a potato bake that contains an entire round of Brie cheese.
I saw this recipe first on the Instagram feed of @sonny_loves_charlie who thinks it originated from Matt Preston. And it has been on a steady rotation during the winter—and is just as appropriate for any season. It’s easy and involves an aluminium foil hack to ensure everything reaches maximum baked crispy and gooey perfection.
Ingredients
7 large potatoes
300 mls thickened cream
One Brie or Camembert cheese
100 grams of a hard cheese such as Parmesan, Gruyère or better still, a hard cheese with truffle in (we used Maggie Beer Triple Cream Brie)
Chives or spring onions
Foil hack and basic layering method!
Directions
Peel and finely slice your potatoes. A mandolin is a lifesaver if you want them thin and uniform.
In a large baking dish, line the potatoes upright around the edges of the dish. Place a crumpled up piece of foil in the centre of the dish which is around the same size as your cheese.
Fill the dish with potatoes until they reach the foil and are tightly wedged.
In a large bowl grate the hard cheese, add the cream, and combine with the finely chopped chives or spring onions and lots of salt and pepper.
Pour the mix over the potatoes making sure to get them evenly covered. Don’t pour it on the foil in the middle!
Place in a 180-degree oven for around an hour or until golden.
Swapping foil for Maggie Beer’s Truffle Brie. Oh yeah.
Remove from the oven and carefully remove the foil (you know it is going to be hot so use tongs!) Unwrap your Brie and place it in the centre hole. Use a spoon to baste the potatoes with some of cream while you are at it.
Place back in the oven. After about 20 minutes or once the Brie has coloured slightly, put foil over the dish and continue cooking for another 10-20 minutes depending on the thickness of your potatos. You can cover it in foil earlier in the cooking process if y0ur potatoes start to burn at the edges, just keep an eye on it.
Get it out of the oven and dig into that wondrous gooyness.
