Creamy Brie Topped Potatoes

    The Better Homes and Garden 2011 Holiday Recipes has 202 new and traditional recipes, one was this recipe for Creamy Brie Topped Potatoes.

  We think that they are way too good to save just for Holidays. Great taste and I got some fresh Thyme from one of Sue’s pots of Herbs, to add just the right touch. Since there is no flour in this recipe I could enjoy it also which is a big plus as most scalloped potato type dishes have some flour in them.

  It was a little fussy to fix and Brie is not one of the cheaper cheeses, but it was well worth the cost and time involved.  I only used one 8 ounce round and feel that the 2 rounds the recipe calls for would be way too much. I bought just 5 slices of bacon from the meat counter at our local Fareway store and I have whipping cream on hand year round.

  I used russets as that was what I had , next time I will try the Yukon Golds. The white wine can be omitted, just add more chicken broth in its place. I used a splash of Sherry instead of the white wine. However, do use the Brie as it really makes the dish.

Creamy Brie Topped Potatoes

2 pounds potatoes (Yukon God recommended)

½ teaspoon salt

¼ teaspoon black pepper

5 slices thick sliced bacon, chopped

1 thinly sliced large onion

1 clove minced garlic

⅓ cup white wine 

2 teaspoons snipped fresh thyme

¼ cup chicken broth
1/4 cup whipping cream

1 (8 - ounce) round Brie cheese 

  Preheat oven to 375°. Grease a 2 quart casserole or rectangular baking dish; set aside. Peel and cook potatoes in salted water for about 25 minutes, Drain and set aside.

  While the potatoes are cooking, brown the chopped bacon, add the onion and garlic and cook until softened and bacon is crisp. Drain off fat. Carefully stir in the white wine. Simmer until wine is mostly evaporated. Stir in the snipped thyme.

  Slice the potatoes about ¼ inch thick and place about half in the bottom of the dish. Top with the bacon, onion mixture and then the remaining sliced potatoes. Pour the broth and cream over the potatoes. Slice the Brie into about ¼ inch thick rectangles and layer on top of the potato mixture.

  Bake about 30 minutes until the potatoes are done and the cheese melted and starting to brown. Garnish with Thyme sprigs if desired.