PRÉSIDENT BRIE 100 LAYERS POTATOES Make something to savour and cater to your loves ones this holiday season, and what better than this Président Brie 100 Layers Potatoes to bring joy. This appetizer is not only delicate and original, but also delicious and so easy to make. Plus, it features Président Brie that like me is imported from France, so what’s there not to like? Bon appétit! Recipe ⬇️ Makes 12 portions Ingredients: 5 pcs Russet potatoes 1 cup (250ml) Milk 1 cup (250ml) Heavy cream 3 springs Rosemary 6 sprigs Thyme 1 tsp Nutmeg 8 cloves Garlic 1/4 cup Butter 2 pcs Shallots (peeled and diced) 2 pcs Bay leaves 2 wheel Brie Président (sliced) • In a medium saucepan, gather, gather all the ingredients listed but the potatoes and the cheese. Place it on a medium low heat to infuse for about 15-20 minutes. • Meanwhile, peel your potatoes and store them in cold water. • Slice your Président Brie cheese. • Pass your infused cream through a sieve and discard the aromatics. • Line up your dish (I used a 1/3 pan) with some parchment paper and set it aside. • Using a Japanese mandoline on the thinnest setting slice one of your potatoes and start layering them making sure each potato slice overlaps. • Season lightly each layer with salt and pepper and add cheese and the infused cream every 4 layers. • Preheat oven to 300F. • Repeat the process until you’re reaching 8/10th of the dish or running out of potatoes. • Press the layers so there is enough cream and they’re even across. • Cover the last layer with parchment paper and enclose with tin foil. Place the dish overtop a tray to avoid spillage in the oven. • Cook the potatoes for 2 1/2 hours at 300F. • Remove the tin foil and plant a knife in the potatoes, it should come out easily and clean. If not cook it a bit longer. • Remove the potato Dauphinoise out of its dish, trimming the side to create a perfect rectangle and detail some 2 inches wide pavé. • It is ready to be served and enjoyed, Bon Appétit! For more, check the link in my bio. #présidentcheese #EasyRecipes #chefromainavril #brie #holidayappetizers #paid #SomethingtoSavour - @chefromainavril