Molten French Camembert Potato Gratin With Bacon and Onions

Recipe by French Tart
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 210C,425°F.
  • Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
  • Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
  • Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
  • Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
  • Take your Camembert cheese and very carefully slice it into two pieces horizontally.
  • Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
  • Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
  • Season with black pepper again and just a pinch of salt if you wish.
  • Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
  • Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
  • Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
  • Great with a well chilled and dry white wine such as Chablis or Chardonnay.
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