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Preheat oven to 350°F. Grease a 2-quart baking dish; set aside. In a covered pot, cook potatoes in enough boiling, salted water to cover for 25 minutes; drain. Rinse with cold water; drain again. Slice the potatoes; sprinkle with salt and pepper. Place half of the potatoes in the bottom of the prepared baking dish.
Meanwhile, in a large skillet, cook bacon over medium heat for 1 minute. Add onion and garlic; cook for about 5 minutes or until bacon is crisp and onion is tender. Drain. Carefully add wine to the bacon mixture. Simmer, uncovered, until the wine is nearly evaporated. Stir in thyme.
Spoon the bacon mixture over the potatoes in the dish. Top with the remaining potatoes. Pour broth and cream over the potato mixture.
Using a sharp knife, score both sides of Brie rounds in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Cut the rounds in half horizontally, then in half crosswise. Arrange the cheese, rind-sides up, on top of the potato mixture.
Bake, uncovered, for about 40 minutes or until the potatoes are tender and cheese is lightly browned.