In a jug, combine 30g of melted unsalted butter, 500ml of heavy cream, and 2 cloves of finely minced garlic. Stir well until fully mixed, creating a rich, creamy base for your Brie Dauphinoise Potatoes. Set aside, allowing the flavors to meld while you prepare the potatoes.

Preheat your oven to 180°C (350°F), ensuring it is well-heated before placing your dish inside.

Peel and thinly slice approximately 1.25 kg of starchy potatoes to about 1/8 inch (3 mm) thick. Stack them in a bowl to prevent browning.

In a 1.5L baking dish, layer one-third of the potato slices, pour over one-third of the creamy mixture, and sprinkle with one-third of your seasoning—1 tsp of salt, 1/2 tsp of black pepper, and 2 tsp of optional fresh thyme. Repeat this layering two more times for a total of three layers.

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour and 20 minutes.

After the initial baking, carefully remove the foil and place 3 small brie rounds cut-side down on top of the potatoes. Return the dish to the oven uncovered and bake for an additional 30 minutes.

Once your dish is out of the oven, let it rest for about 5 minutes before serving.