RECIPE: Brie-Smothered Potatoes Gratin


The this-mouthwatering appetizer by Chef Tori Sellon is perfect for this time of year: right between fall and winter, when we’re looking for a delicious dish to pair with wine & warm us up.

Create these Brie-Smothered Potatoes Gratin for 6 people in just about 40 minutes. And of course, you’ll need the perfect wine pairing. Match this must-have meal with a glass of French Beaujolais Cru, which you can find in this week’s new Weekly Tasting by Marc Supsic.

Now let’s get to making those potatoes!


  • 3-4 Yukon gold potatoes, thinly sliced
  • 1/2 small yellow onion, thinly sliced
  • 1/2 tsp salt
  • 13oz wheel of French Brie
  • 3-4 pieces Prosciutto or ham
  • 3-4 sprigs thyme


1. Preheat oven to 400 degrees F.

2. Place the potatoes and onions in a sauce pan with a little water at the bottom and simmer until tender. Once softened, drain any liquid. Add salt to the vegetables.

3. Layer the potato mixture in six 8-ounce ramekins about half way full. Tear a slice of Prosciutto into pieces and lay atop the potatoes.

4. Slice the wheel of Brie horizontally so you have 2 full top and bottom circles. Chop both circles into good sized pieces and place a section into the ramekin. Repeat the layers again, filling the ramekin with potato mixture, torn Prosciutto, and top with Brie skin-side up to form a crust.

5. Bake for 15-20 minutes or until cheese is toasted and bubbly. Remove from the oven and sprinkle with a few thyme leaves.

Hopefully, this pairing from us and Chef Tori Sellon will help inspire you to find wonderful wine and food matches all season long. Cheers!

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