Potato Sunflower Bake: The Recipe for A Unique Appetizer For Special Occasions

If you’re looking for a new delicious way to enjoy potatoes, these Potato Sunflower Bake with Brie are just what you need. This recipe transforms humble potatoes into a masterpiece with just a few simple steps. Thin crispy potato slices are layered with a cream sauce and then baked to golden perfection. Brie is added, and the dish is baked again until the potatoes are cooked completely and the brie becomes gooey. It's perfect for game day or fancy soirees. So say goodbye to greasy chips and processed dips.

What Are Potato Sunflower Bake with Brie?

While the name's origin is debatable, the general technique of layering and baking sliced potatoes with cream or milk likely has roots in French cuisine.  Gratin dishes, featuring vegetables or other ingredients baked with a creamy cheese sauce, have a long history in France. The simple combination of creamy potatoes and a golden-brown crust offers a comforting and satisfying side dish.  It's also incredibly versatile, with variations incorporating cheese, herbs, or different broths for added flavor. This appetizer recipe takes it a step further and adds brie to the center of the dish. The brie becomes melty and gooey and makes the perfect dip for the crispy scalloped potatoes.

Tips

• Choose starchy potatoes like Yukon Gold, Russet, or Idaho for the best results. These varieties hold their shape well when sliced and baked, creating a creamy and satisfying texture.
• The potatoes must be evenly sliced. Aim for slices around 1/8 to ¼ inch thick. This ensures even cooking and allows the creamy sauce to penetrate each layer.
• Use full-fat scream for a thicker, creamier sauce.
• For an extra layer of savory goodness, consider adding a touch of minced garlic to the cream mixture.

What's The Difference Between Potato Sunflower Bake And Potatoes Au Gratin?

The key difference is cheese! Sunflower potato bakes are traditionally made without cheese, while potatoes au gratin feature cheese throughout the layers or sprinkled on top.

My Potatoes Are Watery, What Went Wrong?

There could be a couple of reasons. One, the potatoes might not have been sliced thin enough, preventing even cooking. Two, the cream sauce might be too thin. Ensure you use the recommended amount of thickening agents like flour or cornstarch.

Should I Soak the Potato Slices?

Soaking the potatoes in water for a short time (10-15 minutes) can remove excess starch, potentially leading to a less sticky final dish. However, this step is optional and some prefer the natural starch content for a creamier texture.

My Potatoes Are Cooked Through, But The Top Isn't Brown, What Can I Do?

If the potatoes are cooked but the top lacks color, you can switch your oven to broil for a few minutes to achieve a golden-brown finish. Keep a close eye to avoid burning.

How to Store Scalloped Potatoes with Brie?

Stored the potatoes and brie in an airtight container in the refrigerator for 3-4 days.

More Gooey Potatoes Recipes You Might Love

Cheesy Potatoes

Accordion Potatoes

Potatoes Au Gratin

Scalloped Potatoes

How To Make Scalloped Potatoes with Brie

In a small bowl, mix together the cream, melted butter, parmesan, salt and pepper.

Peel and cut the potatoes into thin slices.

Place a ramekin in the center of a round cake pan. Pack the potato slices around the ramekin.

Pour the cream mixture over the potatoes and bake at 150°C (300°F) for 80 minutes.

Score the surface of the brie with a sharp knife.

Remove the ramekin and replace it with the brie.

Place Brie into the center and bake for another 20 minutes at 180°C (350°F).

Enjoy while the cheese is still gooey and melty.