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Potato bake with sour cream, brie cheese and chives

You've never made spuds like this before!
12
20M
1H 25M
1H 45M

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

1.

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.

2.

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.

3.

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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