Creamy Potato, Mushroom, and Brie Bake with Caramelized Onions
A rich and comforting dish combining soft potatoes, mushrooms, and melty Brie in a creamy sauce, perfect for dinner or a cozy lunch.
Ingredients
Main Ingredients
- 2 teaspoons vegetable oil
- 10 ounces turkey bacon, chopped
- 1 large onion, thinly sliced
- 1 cup mushrooms, thinly sliced
- 1 teaspoon fresh thyme leaves, chopped plus extra for garnish
- 1 clove garlic, minced
- 2 cups heavy cream
- 1.25 cups whole milk
- 2 pounds waxy potatoes, peeled and thinly sliced
- 9 ounces Brie cheese, sliced
- Freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 1.5-quart baking dish with vegetable oil or butter.
- In a large skillet, heat the vegetable oil over medium heat. Add the turkey bacon and cook for about 3 minutes until lightly golden.
- Add the sliced onion and mushrooms, and continue cooking for 5 to 6 minutes until they are tender and begin to caramelize. Remove from heat and set aside.
- In a large saucepan, combine the heavy cream, whole milk, minced garlic, and chopped thyme. Bring to a gentle simmer over medium heat.
- Add the sliced potatoes to the saucepan, cover, and cook for 5 minutes until slightly tender.
Assembly
- Gently stir the bacon, onions, and mushrooms into the creamy potato mixture. Season with freshly ground black pepper.
- Spread half of the mixture into the prepared baking dish and layer with half of the Brie slices. Repeat with the remaining potato mixture and top with the rest of the Brie.
Baking
- Bake for 40 to 45 minutes until the potatoes are tender and the top is golden and bubbling.
- Let the dish rest for 5 minutes before serving. Sprinkle fresh thyme on top and enjoy warm.
Notes
Slice the potatoes thinly and evenly for even cooking. Use waxy potatoes for a creamy texture. Avoid overcooking the mushrooms and onions for better flavor. Let the bake rest before serving to firm it up.