Potato bake with sour cream, brie cheese and chives

   

Ingredients

300ml chicken / Vegetable stock

300ml sour cream

6 sprigs thyme, leaves picked

2 cloves garlic, crushed

Sea-salt flakes and freshly ground black pepper, to season

2kg desiree potatoes, unpeeled, very thinly sliced

150g Parmesan, finely grated

½ cup finely chopped chives

100g brie, thinly sliced *

Extra chopped chives, to garnish

Extra thyme sprigs, to garnish

*Brie is a soft, cow's milk cheese from France known for its creamy texture, rich flavor, and edible, white, moldy rind. It's named after the Brie region where it originated, near Paris. The cheese develops a unique flavor as it ripens, becoming more creamy and flavorful over time

Method

Preheat oven to 180°C. Put stock, sour cream, thyme and garlic in a small saucepan over a high heat, stirring to combine. Bring to the boil, then season. Set aside, keeping warm.

Arrange ¼ of the potato in a single layer in a 3½ liter-capacity baking dish. Scatter over ¼ of the Parmesan and ¼ of the chives. Layer remaining potatoes, Parmesan and chives, finishing with a layer of potato. Pour over warm stock mixture. Cover with a sheet of baking paper, then cover tightly with foil and bake for 40 minutes. Remove paper and foil. Increase oven temperature to 200°C.

Arrange brie on top of potato and bake for a further 40 minutes or until top is golden and potatoes are tender. Set aside for 5 minutes to cool slightly. Serve garnished with extra chives and thyme.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs