Delicious, comforting dish with cream & melted brie is perfect for a mid-week meal.

  • Prep time: 10 minutes
  • Cooking time: 60 minutes
    • British
    • Gluten Free

    Potato, Carnegie Brie and Scottish Bacon Gratin

    Recipe Information

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    1.5 kg Maris Piper Potatoes

    240g pack Specially Selected Scottish Streaky Bacon

    20ml Specially Selected Scottish Rapeseed Oil

    250g Pack Specially Selected Carnegie Brie

    3 x Cloves Garlic

    300ml Scottish Double Cream

    50g Scottish Salted Butter

    Fresh sprigs Rosemary

    Salt and Black Pepper


    Peel and mince the garlic.

    Thinly slice potato ideally with a mandoline.

    Finely slice the brie – put 4-6 slices to one side for the topping.

    Chop the bacon and fry in the oil for 5/6 mins until crispy.

    Layer the potatoes in an ovenproof dish along with the brie slices and bacon, sprinkle over some of the garlic and season with some salt and pepper between each layer.

    Pour over the cream.

    Melt the butter and pour over the top.

    Add a few sprigs of rosemary and cover the top with some tin foil.

    Bake in the oven for 45 mins.

    Then take off the foil .

    Put the remaining slices of brie on the top and bake for another 15 mins.