Clearly not the healthiest of dips but it is one of the tastiest, even if I say so myself!
I have baked Brie before on the blog, a 250g whole Brie, infused with thyme and garlic, this mixes it up a little as I bought a 750g log of triple cream Brie recently and didn’t want to waste any of it.
Each little tapas dish of Brie serves 2 as a nibble but to be honest, one of the boys and I polished these off for lunch, I used sliced green apples to scoop out the yumminess and he used crackers.
For a gluten free serve use GF crackers or sliced apple, my favourite.
2 x 100g slices of barrel Brie
150g potato, peeled and grated
1 teaspoon chopped fresh herbs, I use parsley and thyme
Salt and pepper
Preheat the oven to 200 degrees Centigrade.
Take two oven proof dishes that will fit your sliced Brie comfortably.
Lay the Brie in the centre.
Rinse the grated potatoes and dry on a tea towel.
Spread the potatoes over and around the Brie.
Sprinkle the herbs over the potatoes and season well with pepper and just a little salt.
Bake in the oven for 10-15 mins until the potato is cooked and crispy and the Brie has melted. Serve in the oven proof dishes.