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No matter whether you're planning an elaborate menu or only planning ahead for tomorrow's Brie, thyme and bacon dauphinoise potato. This recipe stems from several years of playing in kitchen. I discover that adding a couple ingredients into some recipe provides depth to that which is usually bland. You might be searching for milder food items to create along with your leftovers. Wonderful and light Brie, thyme and bacon dauphinoise potato ideal for post-vacation. The ingredients within this recipe make your tongue thumping, also are very waist-friendly once you want a'snack' following a busy getaway. Employing several ingredients as alternate options, this soup is filled using a fall and hot flavor which makes it tasty. An ideal Brie, thyme and bacon dauphinoise potato to warm up you on cold winter days. Great for making use of leftover.

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How to make Brie, thyme and bacon dauphinoise potato

Yield = 8
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 3 bacon rashers, thickly sliced
  • 150g brie, thickly sliced
  • 4 Carisma potatoes or washed potatoes, thinly sliced
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, very thinly sliced
  • 1 tablespoon thyme sprigs
  • 300ml thickened cream
  • 1/2 cup (125ml) chicken stock

Method

  • Step 1 Preheat oven to 180C. Cook the bacon in a large frying pan over medium heat for 5 mins or until crisp.
  • Step 2 Reserve 4 of the brie slices. Layer potato, onion, bacon, garlic, thyme and remaining brie slices in a 6-cup (1.5L) ovenproof dish.
  • Step 3 Combine cream and stock in a jug. Season. Pour over potato mixture. Bake for 1 hour or until golden brown and tender. Top with reserved brie. Bake for 10 mins or until melted and golden. Set aside for 5 mins to rest.