ADVERTISEMENT
My potatoes are watery, what’s wrong?
There could be several reasons. First, the potatoes may not have been sliced thin enough , preventing even cooking. Second, the cream sauce may be too thin . Make sure to use the recommended amount of thickening agents like flour or cornstarch.
Should I soak potato slices?
Soaking potatoes in water for a short period of time (10 to 15 minutes) can remove excess starch, potentially leading to a less sticky final dish . However, this step is optional and some prefer the natural starch content for a creamier texture.
My potatoes are cooked through, but the top is not brown, what can I do?
If the potatoes are cooked but the tops are lacking color, you can switch your oven to broil for a few minutes to achieve a golden finish. Keep a close eye on them to avoid burning yourself.
How to store potato and brie gratin?
Store potatoes and brie in an airtight container in the refrigerator for 3 to 4 days .
More Sticky Potato Recipes You Might Love
Ingredients
12-14 POTATOES
CREAM
250 ml (1 cup)
MELTED BUTTER
50g (1/5 cup)
1 TOWER OF BRIE
PARMESAN
20g (1/4 cup)
SALT
1/2 teaspoon
BLACK PEPPER
1/2 teaspoon
How to make potato gratins with brie
Imagine
Step 1
In a small bowl, mix together the cream, melted butter, Parmesan cheese, salt and pepper.
Imagine
Step 2
Peel and cut the potatoes into thin slices.
Imagine
Step 3
Place a ramekin in the center of a round cake pan. Arrange the potato slices around the ramekin.
Step 4
Pour the cream mixture over the potatoes and bake at 150°C (300°F) for 80 minutes.
Imagine
Step 5
Score the surface of the brie with a sharp knife.
Imagine
Step 6
Remove the ramekin and replace it with the brie.
Imagine
Step 7
Place the Brie in the center and bake for another 20 minutes at 180°C (350°F).
Step 8
Enjoy while the cheese is still gooey and melty.
ADVERTISEMENT
