Over the holidays we had so many wonderful parties and get togethers we attended. I was so tired of the same old snacks and foods I always bring and needed to come up with something new, healthy, and fun that most of my allergy and sensitive friends could enjoy too.
This is hearty, warm, and satisfying for all of your winter gatherings, football parties, and brunches. It came together quickly and I would recommend serving it warm. I tried room temp last week and it wasn't as delicious.
I roasted my potatoes and cooked my mushrooms ahead of time. Then I just layered it together and warmed it in the oven as my party was starting. I loved using colorful potatoes to create a beautiful dish!
- Small or fingerling potatoes 1-2 pounds
- Olive oil - as needed to toss and sautee - about 4 Tablespoons
- Salt and pepper to taste
- Brie - 4-6 ounces
- Mix of wild mushrooms 6 ounces - sliced
- Diced onions - 1/4 cup
- Minced garlic - 2 Tablespoons
- Thyme - 1/4 teaspoon
- Salt - 1/4 teaspoon
- Pepper - 1/2 teaspoon
- Herbs de Provence - 1 teaspoon
- Slice potatoes into 1/4 inch rounds, toss with 2 Tablespoons olive oil, salt and pepper, and roast in a single layer for around 20 minutes at 350.
- Sautee onions and garlic on medium for about 10 minutes. Add sliced mushrooms and herbs and spices and continue to sautee until mushrooms soften up, around 5-8 minutes.
- Lay cooked potatoes on a baking sheet, top with a thin slice of Brie and a spoonful of mushroom mixture.
- Bake until Brie just starts to sofen up and melt , about 5 mintues at 350.
- Serve warm
I am loving trying out new recipes and cozy confort foods in the cold days of winter. I have been dooing a ton of cooking and it feels so comforting to be taking care of my family and friends with delicious whole foods. I would love for you guys to share some of your current favorites!