Creamy Potato, Mushroom, and Brie Bake

  • Prep time: 30 minutes

  • Cook time: 1 hour 15 minutes

  • Serves: 6–8

Ingredients

The Base:

  • Potatoes: 2.5 lbs (1.1 kg) Yukon Gold or Russet, peeled and sliced into 1/8-inch rounds.

  • Mushrooms: 1 lb (450g) Cremini or Shiitake, thinly sliced.

  • Onions: 2 large yellow onions, thinly sliced for caramelizing.

  • Brie Cheese: 8 oz (225g) wheel, chilled (easier to slice) and cut into thin strips or small cubes.

The Cream Mixture:

  • Heavy Cream: 2 cups

  • Garlic: 3 cloves, minced.

  • Fresh Thyme: 1 tbsp, chopped (plus extra for garnish).

  • Nutmeg: A pinch of freshly grated.

  • Butter: 3 tbsp (divided for onions and mushrooms).

  • Salt & Black Pepper: To taste.

Instructions

1. Caramelize the Onions

In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 20–25 minutes until they are deep golden brown and jammy. Remove from the pan and set aside.

2. Sauté the Mushrooms

In the same skillet, add the remaining tablespoon of butter. Turn the heat to medium-high and add the mushrooms. Sauté until the moisture has evaporated and they are browned and tender (about 8 minutes). Season with salt and pepper.

3. Prepare the Cream

In a small saucepan or microwave-safe bowl, lightly warm the heavy cream with the minced garlic, thyme, and nutmeg. Warming the cream helps it infuse better and reduces baking time.

4. Assemble the Bake

  1. Grease a 9×13 inch baking dish generously with butter.

  2. Layer 1: Arrange a third of the potato slices in the bottom, slightly overlapping. Season lightly with salt and pepper.

  3. Layer 2: Spread half of the caramelized onions and half of the mushrooms over the potatoes. Top with a third of the Brie pieces.

  4. Repeat: Add another layer of potatoes, the remaining onions/mushrooms, and another third of the Brie.

  5. Final Layer: Top with the remaining potatoes. Pour the garlic-herb cream evenly over the entire dish.

5. Bake to Perfection

  • Cover the dish tightly with aluminum foil.

  • Bake at 375°F (190°C) for 45 minutes.

  • Remove the foil, scatter the remaining Brie pieces on top, and bake for another 20–30 minutes until the potatoes are fork-tender and the top is bubbling and golden brown.

Gemini’s Pro-Tips

  • The Brie Rind: Most people leave the rind on for extra flavor, but if you prefer a smoother texture, you can trim it off while the cheese is very cold.

  • Potato Prep: Use a mandoline for the potato slices to ensure they are uniform; this prevents some slices from being crunchy while others are mushy.

  • Resting: Let the bake sit for 10 minutes before serving. This allows the cream to set so you get clean, beautiful slices.