SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Brie-Topped Potatoes

Makes: 12 servings
Prep 45 mins Bake 350°F 40 mins
Creamy Brie-Topped Potatoes
Ingredients
  • 3  pounds  Yukon gold potatoes (about 9 medium)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 5  slices  thick-sliced bacon, chopped
  • 1  large  onion, thinly sliced
  • 2  cloves  garlic, minced
  • 1/3  cup  dry white wine
  • 2  teaspoons  snipped fresh thyme
  • 1/4  cup  chicken broth
  • 1/4  cup  whipping cream
  • 2 8  ounce rounds  Brie cheese
  •  Fresh thyme sprigs (optional)
Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart au gratin dish or rectangular baking dish; set aside. In a covered Dutch oven cook potatoes in enough simmering salted water to cover for 25 minutes; drain. Rinse with cold water; drain again. Slice potatoes about 1/4 inch thick. Sprinkle with salt and pepper. Place half of the potatoes in the bottom of the prepared dish.

2. Meanwhile, in a large skillet cook bacon over medium heat for 1 minute. Add onion and garlic; cook and stir about 5 minutes or until bacon is crisp and onion is tender. Drain off fat. Carefully add wine to bacon mixture. Simmer, uncovered, until wine is almost evaporated. Stir in the snipped thyme.

3. Spoon bacon mixture over potatoes in dish. Top with the remaining potatoes. Pour broth and cream over potato mixture. Cut Brie crosswise into 1/4-inch-thick rectangles and layer on top of potato mixture.

4. Bake about 40 minutes or until potatoes are tender and cheese is lightly browned. If desired, garnish with fresh thyme sprigs.

Nutrition Facts (Creamy Brie-Topped Potatoes)
  • Servings Per Recipe 12,
  • cal. (kcal) 267,
  • Fat, total (g) 15,
  • chol. (mg) 49,
  • sat. fat (g) 8,
  • carb. (g) 22,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 12,
  • vit. A (IU) 292,
  • vit. C (mg) 23,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 468,
  • Potassium (mg) 564,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe