Is there anything better than an ooey, gooey, cheesy recipe? I Heart Cheese (2020, Page Street Publishing Co.) by Mihaela Metaxa-Albu is a recipe collection that makes the best of a beloved culinary ingredient: cheese. This collection of recipes places cheese front and center, offering new and exciting ways to enjoy a favorite ingredient. Creative recipes highlight cheese in unique meals, going beyond overused staples. Try out flavorful classics like Smoky Mac and Cheese featuring smoked cheddar or homemade ricotta. Or indulge in elegant fare like Savory Cheesecake with Honey-Roasted Pears or Grana Padano Beef Meatballs in Tomato Sauce. Make a delicious weeknight pasta with Blue Cheese, Cranberry and Spinach Pasta. Brie Rosemary Potato Bake Rich, buttery brie makes the perfect companion to herby rosemary potatoes. Thinly slicing potatoes on a mandoline ensures that each piece of potato cooks until it’s perfectly tender. Tangy sour cream helps form a rich sauce that coats the potatoes while the fresh garlic and herbs infuse the potatoes with a delicate aroma and flavor. The slices of brie, melted over the potato bake, turn the rich and creamy cheesy potatoes into a magical experience. 6 medium Yukon gold potatoes (about 2 pounds), peeled 3 cloves garlic, minced or pressed 4 tablespoons salted butter, melted, divided, plus more to grease the pan 6 fresh thyme sprigs, leaves picked 2 large fresh rosemary sprigs, leaves picked and chopped Salt flakes and freshly ground black pepper, to taste 1-1/2 cups sour cream 8 ounces brie, sliced Preheat oven to 350°F. Thinly slice potatoes with a mandoline or a very sharp knife. Place potato slices in a large bowl. Add garlic, 3 tablespoons of the melted butter, thyme and rosemary. Season with salt flakes and pepper. Using your hands, gently toss to combine and evenly coat the slices. Grease an oven-safe skillet or a round baking dish with a bit of butter. Add a 1/2-inch layer of sliced potatoes to the skillet. Spread 1/2 cup of the sour cream over the potatoes. Top with a few slices of brie. Repeat until all the ingredients are nicely layered in the skillet. You should have three layers of potatoes. Reserve a few brie slices to use as a topping decoration. Brush the top with the remaining 1 tablespoon of the melted butter. Cover with aluminum foil and place on the middle rack of the oven. Bake 45 minutes or until bubbly and the potatoes are tender when pierced with a fork. Remove from the oven and arrange remaining brie slices on top of the potatoes. Turn on the broiler and return the skillet to the oven. Broil 2-3 minutes or until golden brown on top. Tip: The easiest and quickest way to slice the potatoes thinly is to use a mandoline. Be very careful though, as this tool can quickly hurt you. To slice the potatoes while keeping your fingers intact, set the mandoline on a clean wooden chopping board and make sure it doesn’t have any movement. Set the thickness to the thinnest setting. Place one potato at a time inside the hand guard, then slide it onto the blade to get nice even slices. Never use a mandoline without a hand guard as it can easily slice off the tip of your finger. Makes four dinner servings or six-eight side dish serving.