Potato bake with sour cream, brie cheese and chives

Ingredients

300 ml chicken / veg  stock

 

300 ml sour cream

 

6 sprigs thyme, leaves picked

 

2 cloves garlic, crushed

 

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

 

2 kg Desiree potatoes, unpeeled, very thinly sliced

 

150 gm Parmesan, finely grated

 

½ cup finely chopped chives

 

100 gm brie, thinly sliced OR cheddar/ goat / cream cheese

 

Extra chopped chives, to garnish

 

Extra thyme sprigs, to garnish

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.

 

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