Thyme & Brie Potatoes

Ingredients

• 500 gwaxy new potatoes
• 1 mediumonion, finely diced
• 2 clovesgarlic, finely diced
• 1 tbspolive oil
• 25 gbutter
• 1 tspsea salt
• pinchblack pepper
• 2 tbspfresh thyme
• 100 gBrie

Instructions

1. 1

   Slice the potatoes

   Cut the potatoes into slices about 5 mm thick.

2. 2

   Soften the onion

   Melt the butter and olive oil in a large, shallow pan. Add the onion and fry very gently for a couple of minutes, until pale and golden.

3. 3

   Cook the potatoes

   Add the potatoes, garlic, salt, pepper and thyme leaves. Stir until the potatoes are coated in the butter and oil, then cover the pan and cook on the lowest heat for 40–50 minutes. Stir occasionally so they do not stick to the bottom of the pan.

4. 4

   Check for tenderness

   Pierce a potato with the tip of a knife. If the knife slides in easily, the potatoes are cooked; otherwise, cook for a few more minutes and test again.

5. 5

   Melt the Brie

   When the potatoes are cooked, lay slices of Brie over them and cover the pan for a couple of minutes. Serve once the Brie has melted.

What are Thyme & Brie Potatoes?

This is a French-inspired potato side, pairing tender new potatoes and aromatic thyme with Brie, a soft cheese from France. The slow, covered cooking gives the potatoes time to soften in the onion-scented butter and oil.

Here, the Brie is added at the end so it melts over the potatoes rather than disappearing into the pan. The result is a simple, rich accompaniment with a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 6g protein, 1g carbs, 16g fat.

The potatoes provide most of the carbohydrate, while the butter, olive oil and Brie contribute much of the fat; the Brie also supplies some protein. Pair a portion with a lean protein and vegetables or salad for a more balanced plate.

Choose potatoes that hold their shape

Waxy potatoes: these keep their shape better than floury varieties during a long, gentle cook. Slice them to roughly 5 mm so they soften at a similar pace.

Even slices: aim for consistent thickness, as very thin pieces may break up while thicker ones can take longer to become tender.

Keep the heat low

Gentle cooking: the covered pan traps heat and allows the potatoes to cook slowly. Use the lowest hob setting, as higher heat can catch the butter and make the bottom layer stick.

Occasional stirring: turn the potatoes now and then to help coat them evenly and prevent sticking. Stir gently so the slices remain intact.

Check texture before adding the cheese

Knife test: the potatoes are ready when a knife point passes through one easily. If it meets resistance, continue cooking for a few minutes before testing again.

Brie finish: add the cheese only once the potatoes are tender, then cover the pan for a couple of minutes. It should soften and melt over the top.

Time the slow cook

Allow 40–50 minutes for the covered potato cook, as stated in the method; the exact time can depend on the slice thickness and hob. Keep an eye on the pan and stir occasionally rather than relying on the clock alone.

The stated total time is 80 minutes, so leave room for preparation and the final cheese-melting stage as well.

Serve alongside a main

These potatoes suit a simply cooked main such as roast chicken or fish, with a green vegetable or crisp salad to bring freshness to the plate. Serve them straight from the pan while the Brie is still soft.

Because the topping and cooking fats make the dish rich, a lightly dressed salad or steamed greens provide a pleasant contrast.

Recipe notes & tips

• Use a wide, shallow pan so the potato slices can cook in an even layer.
• Keep the thyme leaves and stems separate if you strip them from fresh sprigs; add the leaves as directed.
• Stir gently to avoid breaking the softened potato slices.
• If the potatoes are not tender after 50 minutes, continue in short increments and check with a knife.
• Slice the Brie shortly before adding it so it is ready to go as soon as the potatoes are cooked.

Variations

• Add mushrooms: sauté sliced mushrooms with the onion before adding the potatoes.
• Use rosemary: replace the thyme with fresh rosemary for a different herbal note.
• Try another soft cheese: use Camembert in place of the Brie.
• Add spring onions: scatter sliced spring onions over the melted cheese just before serving.
• Include greens: serve with steamed green beans or wilted spinach alongside.

Common mistakes to avoid

• Heat too high: the bottom can catch before the potatoes soften; use the lowest setting.
• Uneven slicing: thick pieces may stay firm while thin ones break down; aim for slices about 5 mm wide.
• Skipping the stirring: potatoes can stick to the pan; turn them gently every so often.
• Adding Brie too early: it can melt into the cooking mixture; wait until the potatoes are tender.
• Assuming time means doneness: test with a knife and cook for a few more minutes if it does not pass through easily.

How to store

Cool leftovers promptly, then store them covered in the fridge for up to 2 days. Reheat gently in a covered pan over low heat until hot throughout; add a small splash of water if the potatoes seem dry.

Frequently asked questions