Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Potatoes au Gratin with Brie and Chives




Source of Recipe


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


List of Ingredients




nonstick cooking spray
2 1/2 lbs yukon gold potatoes
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons finely chopped chives
10 ounces brie cheese
1 cup reduced-sodium fat-free chicken broth, divided


Recipe



Preheat oven to 400 degrees.
Coat a 2 ½-quart baking dish with cooking spray and set aside.
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 ½-inch cubes.
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 ¾ cup broth over potatoes.
Place baking dish in oven and bake 20 minutes.
Check liquid surrounding potatoes and add a little additional broth if necessary.
Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft.
Remove from oven and let rest 5 minutes before serving.