I didn’t know you could make scalloped potatoes with a bloomy-rind cheese — what a nice surprise! So if any of my goat cheese CSA members gets goat brie this year, do try this out! It’s bound to be creamy, dreamy and mushroomy. And isn’t that the kind of comfort food we all crave?
Scalloped Potatoes with Camembert
2 lbs potatoes
1 wheel Camembert or Brie
¾ cup whipping cream (30% fat)
10 oz whole milk
salt & pepper
Directions: Peel and wash the potatoes, then cut them into very thin rounds. Butter a gratin dish and arrange the potatoes in it. Preheat the oven to 300°. Slice the Camembert or brie. Pour the milk and cream into a saucepan and add the slices of Camembert/brie. Melt the ingredients slowly while stirring with a wooden spoon. Season to taste. Pour the mixture over the potatoes. Bake for around 50 minutes. Serves 4.
Thanks to Everyday Perfect: the Cheeses of France.