Just when you thought it wasn’t possible to improve upon perfection, a recipe like this – a classic potato bake with sour cream and brie cheese – comes along. Creamy and fulfilling, this dish is so good it’ll probably win you new friends at the next bring-a-plate dinner party or barbecue you attend.
Serve with a simple side salad and a delicious roast for the ultimate cool weather meal.
Looking for more one-pan tray bake recipes?
Ingredients
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 litre-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.
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