Potato, Bacon & Puhoi Valley Double Cream Brie Bake

01 potato bacon and brie bake
  • Preparation Time
    15 minutes
  • Cooking Time
    30 minutes
  • Serves
    4 servings


  • 220g  Puhoi Valley Double Cream Brie 
  • 750g  Agria potatoes 
  • onion 
  • 250g  bacon 
  • 150ml  cream 
  • 30ml  vegetable oil  
  •   butter for greasing 
  •   salt & freshly ground black pepper 


  1. Preheat oven to 180°C.
  2. Peel the potatoes and cut into ½ cm thick slices. Cut the bacon into large dice, cut the brie into large chunks (including the rind) and peel the onion and chop finely.
  3. Put potatoes into large saucepan and cover with cold water. Add 1 tsp salt and bring to a gentle boil. Reduce heat and simmer until just tender (around 10 minutes). Drain and set aside.
  4. Meanwhile, cook the onion gently for 5 minutes in the vegetable oil. Add the chopped bacon and cook another 5 minutes, until onion and bacon are golden.
  5. Grease an oven-proof dish, large enough for all the ingredients.
  6. Layer half the potatoes in the bottom of the dish and season with salt and black pepper. Place half the onion & bacon mixture on top followed by half the cheese. Layer the remaining potatoes on top, season and follow with the remaining onion, bacon and cheese.
  7. Pour the cream over the top and bake on 180°C for 20 minutes, or until top is golden brown and the cream is bubbling.
  8. Allow to rest a few minutes then serve hot with a green salad and fresh crusty bread.