{"id":4100,"date":"2020-12-04T08:00:12","date_gmt":"2020-12-04T13:00:12","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=4100"},"modified":"2020-12-02T13:30:59","modified_gmt":"2020-12-02T18:30:59","slug":"recipe-brie-smothered-potatoes-gratin","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-brie-smothered-potatoes-gratin\/","title":{"rendered":"RECIPE: Brie-Smothered Potatoes Gratin"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>The this-mouthwatering appetizer by <a href=\"https:\/\/www.airsubs.com\/pros\/chef-tori-bon-vivant\">Chef Tori Sellon<\/a> is perfect for this time of year: right between fall and winter, when we&#8217;re looking for a delicious dish to pair with wine &amp; warm us up.<\/p>\n<p>Create these Brie-Smothered Potatoes Gratin for 6 people in just about 40 minutes. And of course, you&#8217;ll need the perfect wine pairing. Match this must-have meal with a glass of <a href=\"https:\/\/www.wtso.com\/weeklytasting?utm_campaign=RECIPE%3A%20Brie-Smothered%20Potatoes&amp;utm_content=Recipe%20Blog&amp;utm_medium=blog&amp;utm_source=wtso%20blog&amp;utm_term=blog\">French Beaujolais<\/a> Cru, which you can find in this week&#8217;s new <a href=\"https:\/\/www.wtso.com\/weeklytasting?utm_campaign=RECIPE%3A%20Brie-Smothered%20Potatoes&amp;utm_content=Recipe%20Blog&amp;utm_medium=blog&amp;utm_source=wtso%20blog&amp;utm_term=blog\">Weekly Tasting<\/a> by Marc Supsic.<\/p>\n<p><em>Now let&#8217;s get to making those potatoes!<\/em><\/p>\n<p><em><strong>Ingredients:<\/strong><\/em><\/p>\n<ul>\n<li>3-4 Yukon gold potatoes, thinly sliced<\/li>\n<li>1\/2 small yellow onion, thinly sliced<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>13oz wheel of French Brie<\/li>\n<li>3-4 pieces Prosciutto or ham<\/li>\n<li>3-4 sprigs thyme<\/li>\n<\/ul>\n<p><strong><em>Instructions:<\/em><\/strong><\/p>\n<p>1. Preheat oven to 400 degrees F.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>5. Bake for 15-20 minutes or until cheese is toasted and bubbly. Remove from the oven and sprinkle with a few thyme leaves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"325\" class=\"size-full wp-image-3979 aligncenter\" src=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg\" alt=\"\" srcset=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg 700w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01-300x139.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Hopefully, this pairing from us and <a href=\"https:\/\/www.airsubs.com\/pros\/chef-tori-bon-vivant\">Chef Tori Sellon<\/a> will help inspire you to find wonderful wine and food matches all season long. Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; The this-mouthwatering appetizer by Chef Tori Sellon is perfect for this time of year: right between fall and winter, when we&#8217;re looking for a delicious dish to pair with wine &amp; warm us up. Create these Brie-Smothered Potatoes Gratin for 6 people in just about 40 minutes. And of course, you&#8217;ll need the perfect [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":4099,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342],"tags":[],"class_list":["post-4100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Brie-Smothered Potatoes Gratin - From The Vine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wtso.com\/blog\/recipe-brie-smothered-potatoes-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Brie-Smothered Potatoes Gratin - From The Vine\" \/>\n<meta property=\"og:description\" content=\"&nbsp; The this-mouthwatering appetizer by Chef Tori Sellon is perfect for this time of year: right between fall and winter, when we&#8217;re looking for a delicious dish to pair with wine &amp; warm us up. 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