Baked brie potato gratin
A rich and creamy vegetarian potato gratin layered with brie cheese and infused with thyme, garlic, and optional miso paste for depth of flavor.
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Ingredienser
- 200 ml double cream
- 150 ml milk
- 3 thyme sprigs leaves picked
- 3 garlic cloves skins on and bashed
- 1 whole nutmeg grated
- 1 tsp white miso paste (optional)
- 900 g potatoes (such as Désirée (Russet or Maris Piper), peeled and thinly sliced on a mandoline)
- 1 tbsp unsalted butter
- 200 g vegetarian brie thinly sliced
Gör så här
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.
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.
Cook in the air fryer for 50 mins-1 hr, removing the foil for the final 10 mins.
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.