Baked brie potato gratin
Serves 4 - 6
Easy
Prep:
Cook:
Add miso to potato gratin for a veggie side with real depth of flavour.
Skip to ingredients
Units:
- 200ml double cream
- 150ml milk
- 3 thyme sprigsleaves picked
- 3 garlic clovesskins on and bashed
- 1/2 whole nutmeggrated
- 1 tsp white miso paste(optional)
- 900g potatoes(such as Désirée, Russet or Maris Piper), peeled and thinly sliced on a mandoline
- 1 tbsp unsalted butter
- 200g vegetarian briethinly sliced
Nutrition: Per serving
- kcal423
- fat31g
- saturates19g
- carbs24g
- sugars3g
- fibre2g
- protein11g
- salt0.5g
Method
step 1
Pour the double cream and milk into a large pan. Stir in the thyme, garlic, nutmeg and miso paste, if using, then season. Bring to a gentle simmer, then add the potatoes. Cook for 10-15 mins or until the potatoes are just tender, then remove from the heat.
step 2
Butter a 15cm wide, high-sided dish that is air fryer safe. Heat the air fryer to 180C. Spoon a third of the potato mix into the dish, spread out evenly, then top with a third of the brie. Repeat with the remaining potatoes and brie, finishing with a layer of brie on top. Cover with foil.
step 3
Cook in the air fryer for 50 mins-1 hr, removing the foil for the final 10 mins. You may need to test the centre of the gratin with a sharp knife – if it goes through without any resistance, it's ready to eat. Carefully remove from the air-fryer and leave to cool for 10 mins before serving.
