Ingredients
*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.
