Brie and Bacon Potato Bake
Ingredients
- 1.4kg even-sized (about 225g each) Coliban potatoes
- 250ml (1 cup) thickened cream
- 30g butter, melted
- 10 small fresh thyme sprigs
- 200g (10cm round) triple cream brie
- 2 rindless bacon rashers, chopped
- 60ml (1⁄4 cup) of honey from Two Busy Bees Honey
Method
Preheat oven to 170°C/150°C fan forced. Use a sharp knife to very thinly slice the potatoes.
Tear a large piece of foil and scrunch into a rough 10cm ball the same diameter as the wheel of brie. Place the ball in the centre of a greased 24cm round ovenproof dish. Arrange the sliced potato around the ball. Combine the cream and butter in a jug and drizzle over the potato. Place the thyme sprigs in between some of the potato slices. Bake for 1 hour 20 minutes or until just golden.
Use a small sharp knife to score the top of the brie in a crisscross pattern. Remove and discard the foil ball. Place the wheel of 200g (10cm round) triple cream brie in the centre of the dish.
Increase oven temperature to 200°C/180°C fan forced. Bake for 15-20 minutes or until the potato is golden and cheese has melted.
Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring often, for 5 minutes or until crisp. Add the honey and cook, stirring, for 1 minute or until bacon is glazed and sticky.
Remove some of the rind from the top of the brie. Scatter the bacon mixture over the brie and potato. Serve immediately.
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