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Creamy potato gratin with Brie from here

Creamy potato gratin with Brie from here

4 portions


  • 60 ml (¼ cup) butter
  • 2 onions, sliced
  • 6 potatoes, thinly sliced
  • 500 ml (2 cups) fresh spinach
  • 4 slices of prosciutto
  • 125 ml (½ cup) Brie from here, rind removed and diced
  • 375 ml (1½ cups) 15% cooking cream
  • Salt and freshly ground pepper to taste


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  • Preheat the oven to 350°F (180°C).
  • In a skillet, melt the butter and cook the onions and potatoes until coloured, stirring regularly.
  • Season with salt and pepper. Set aside.
  • Transfer one-third of the potato mixture to a buttered 8 x 8 in. (20 x 20 cm) baking dish.
  • Cover with the spinach. Top with another third of the potato mixture.
  • Layer the prosciutto slices on top and then finish with the remaining potato mixture.
  • Cover with the cheese.
  • Drizzle with the cream and season with salt and pepper. Cook in the oven for 30 minutes or until the cheese is nicely browned.
  • Serve with a salad or as a side dish.