Baked brie potato gratin
Add miso to potato gratin for a veggie side with real depth of flavour.
-
Prep:15 mins
Cook:1 hrs 15 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 423
-
fat 31g
-
saturates 19g
-
carbs 24g
-
sugars 0g
-
fibre 2g
-
protein 11g
-
salt 0.5g
Ingredients
- 200ml double cream
- 150ml milk
- 3 thyme sprigs , leaves picked
- 3 garlic cloves , skins on and bashed
- 1/2 whole nutmeg , grated
- 1 tsp white miso paste (optional)
- 900g potatoes (such as Désirée, Russet or Maris Piper), peeled and thinly sliced on a mandoline
- 1 tbsp unsalted butter
- 200g vegetarian brie , thinly sliced
Method
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. You may need to 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.
