Craisin, Bacon and Brie Potato Gratin
Recipe from “Discover a World of Flavor with the Exceptional Cranberry” at a Private Reception at Ocean Spray’s Cranberry Bog Exhibit at the Epcot International Food & Wine Festival on September 27, 2013
- 1 ½ pound Yukon potatoes, scrubbed but not peeled
- 1 teaspoon unsalted butter
- ¼ pound raw bacon, chopped and cooked
- ½ pound fairly firm Brie, rind removed, cut into cubes
- 2/3 cup Craisins
- Salt and freshly ground black pepper
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 teaspoon chopped thyme
Cut the washed potatoes into 1/8 thick slices by using either a mandolin or sharp knife. Cut them immediately before use to keep from browning. If you need to prep ahead, submerge the potato slices in water, and pat dry before assembling.
Preheat the oven to 425 degrees. Coat a shallow 10-inch baking dish with butter.
Assemble a third of the potato slices in a layer in the dish. Place half of the bacon, half the cheese and half of the Craisins evenly over the potatoes. Sprinkle with salt and pepper. Layer the next third of the potatoes and remaining bacon, brie and Craisins. Season dish again with salt and pepper. Add last potato slices on top.
Blend the heavy cream, garlic and thyme and pour into the baking dish, pressing down until all the liquid is absorbed evenly. Cover the pan tightly with parchment paper and foil and bake on the middle rack for 30 minutes.
Remove the foil from the pan and return the pan to the oven and bake 30 to 40 minutes longer, until the potatoes are very tender and the top and bottom are crusty and dark brown.