Potatoes with Sage and Brie Time: 50 minutes
You could use another cheese, but the creaminess of the Brie goes well with the sage and makes for a very unctuous dish. You can trim the white rind or not. I didn't. Because they are cooked in foil they can be made a bit ahead and just kept wrapped to stay warm
2 medium potatoes, enough for 2 people
1/4 cup (60ml) chicken stock
3 oz (90gr) Brie cheese
12 fresh sage leaves
Slice potatoes as thinly as possible with a sharp knife. Cut the brie into 1/8" (.4cm) slices. Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere. Lay the potatoes out, in the center of the foil, in two side by side rows, overlapping the potatoes in each row. You should end up with a 5 or 6 inch square (10 or 12 cm) Divide the sage and arrange on top of the potatoes. Divide the cheese and lay on top of the sage. Divide chicken stock between the 2 plates. Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets of potatoes. Bake in 400F (200C) oven for 40 minutes. You could also cook on barbecue grill over indirect heat (not over the coals),for 30 - 40 minutes. When ready to serve, carefully open the foil and, using a spatula, transfer the potatoes and cheese to each plate. You may have to scoop the cheese off the bottom and drizzle it over the potatoes.
Cooking for Two? Or more?
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