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!
Ingredients:
- 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
Instructions:
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!
Perfect in every way! Have made this recipe at least six times….except we make it as a side instead of a starter. Very much a crowd pleaser!
Great to hear, Janine! What’s your favorite wine to pair with this recipe?