Ingredients
Scale
- 2 teaspoonsvegetable oil
- 10 ouncesturkey bacon, chopped
- 1large onion, thinly sliced
- 1 cupmushrooms, thinly sliced
- 1 teaspoonfresh thyme leaves, chopped, plus extra for garnish
- 1garlic clove, minced
- 2 cupsheavy cream
- 1¼ cupswhole milk
- 2pounds waxy potatoes, peeled and thinly sliced
- 9 ouncesBrie cheese, sliced
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven
- Preheat your oven to 350°F and lightly grease a 1.5-quart baking dish with a little oil or butter.
- Cook the Bacon, Onions, and Mushrooms
- Heat the vegetable oil in a large skillet over medium heat. Add the turkey bacon and cook for about 3 minutes until lightly golden. Add the onion and mushrooms, and continue cooking for 5 to 6 minutes until they are tender and beginning to caramelize. Remove from heat and set aside.
- Simmer the Potatoes
- In a large saucepan, combine the heavy cream, milk, garlic, and thyme. Bring to a gentle simmer over medium heat. Add the sliced potatoes, cover, and cook for 5 minutes until slightly tender.
- Combine and Layer
- Gently stir the bacon, onions, and mushrooms into the creamy potato mixture. Season with black pepper. Spread half of the mixture into the prepared baking dish and layer with half of the Brie slices. Repeat with the remaining potato mixture and top with the rest of the Brie.
- Bake to Perfection
- Bake for 40 to 45 minutes until the potatoes are tender and the top is golden and bubbling.
- Serve and Garnish
- Let the dish rest for 5 minutes before serving. Sprinkle fresh thyme on top and enjoy warm.