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Thanksgiving: Potatoes au Gratin with Brie & Chives

Source of Recipe


From "The Cheese Lover's Cookbook & Guide" by Paula Lambert






List of Ingredients



• 2-1/2 lbs. Yukon Gold potatoes
  
• 3/4 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 3 Tbsp finely chopped chives
  
• 10 ounces Brie cheese
  
• About 1 cup reduced-sodium and reduced-fat chicken broth, divided
  






Instructions



1. Preheat oven to 400º F. Coat a 2-1/2-quart baking dish with cooking spray and set aside.
   
   
2. Cut potatoes into quarters and place in a steamer basket set over boiling water. Steam 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes and dice into 1/2-inch cubes.
   
   
3. Spread potatoes in prepared baking dish. Add salt, pepper and chives, mixing well. Cut the rind off the Brie and discard. Cut Brie into pieces and place on top of potatoes. Pour 3/4 cup broth over potatoes.
   
   
4. Place baking dish in oven and bake 20 minutes. Check liquid surrounding potatoes and add a little additional broth, if necessary.
   
   
5. Reduce heat to 350º F and bake 40 minutes longer, or until the top is golden brown and the potatoes are soft. Remove from oven and let rest 5 minutes before serving.
   
   Serves 10