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Recipe details
Potato-and-Egg Gratin with Brie
Thin potato slices bake with eggs and Brie into a compact, creamy one-person gratin.
≈ 127 kcal/100 g · ≈ 361 kcal/serving
55 minEasyFrench-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Brie cheese55 g
Eggs2 large eggs
Potato230 g
Water500 ml
Cooking oil5 ml
Salt2 g
Black pepper0.5 g
Cookware and utensils
small ovenproof baking dish
small saucepan
knife
cutting board
mixing bowl
fork
oven mitts
Directions
01
Bring the water to a boil in the saucepan.
Products
Water — 500 ml
Action
Boil
Time
5 min
Temperature
100°C / 212°F
02
Boil the potato slices until just tender.
Products
Potato — 230 g
Action
Parboil
Time
8 min
Temperature
Gentle boil
03
Drain the potato slices.
Products
Potato — 230 g; Water — 500 ml
Action
Drain
Time
1 min
Temperature
Hot
04
Oil the baking dish.
Products
Cooking oil — 5 ml
Action
Oil
Time
1 min
Temperature
Room temperature
05
Whisk the eggs with salt and pepper in the bowl.
Products
Eggs — 2 large eggs; Salt — 2 g; Black pepper — 0.5 g
Action
Whisk
Time
1 min
Temperature
Room temperature
06
Layer the potato slices and Brie in the dish.
Products
Potato — 230 g; Brie cheese — 55 g
Action
Layer
Time
3 min
Temperature
Room temperature
07
Pour the beaten eggs over the layers.
Products
Eggs — 2 large eggs
Action
Pour
Time
1 min
Temperature
Room temperature
08
Bake the gratin until puffed, browned, and 74°C / 165°F in the center.
Products
Potato — 230 g; Eggs — 2 large eggs; Brie cheese — 55 g
Action
Bake
Time
28 min
Temperature
190°C / 375°F; 74°C / 165°F internal
09
Rest the gratin before serving.
Products
Potato — 230 g; Eggs — 2 large eggs; Brie cheese — 55 g
Action
Rest
Time
5 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
