Decadent Camembert Potato Gratin with Bacon & Caramelized Onions
Indulge in the ultimate comfort food with this creamy, decadent Camembert Potato Gratin. Soft, tender potatoes are layered with smoky bacon, sweet caramelized onions, and melty Camembert cheese, all baked to golden perfection. Inspired by the traditional Alpine Tartiflette, this adaptation lowers the richness without sacrificing flavor, using crème fraîche instead of butter and heavy cream. Ideal for sharing, this dish pairs beautifully with a fresh green salad and a selection of cured meats to create a relaxed communal dining experience. Light up the fireplace, pour a glass of chilled white wine, and enjoy this delightful dish with loved ones for an unforgettable evening.
N/A
Servings
366
Calories
9
Ingredients
Ingredients
Potatoes
1.25 kg (peeled)
Camembert cheese
500 g (sliced horizontally)
Onions
2 medium (peeled & roughly chopped)
Smoked lardons or smoked streaky bacon
200 g (cubed)
Crème fraîche or sour cream
5 tablespoons (none)
Dry white wine
400 ml (none)
Salt
to taste (none)
Black pepper
to taste (freshly ground)
Butter
1 teaspoon (for greasing)
Instructions
1
Preheat your oven to 210°C (425°F).
2
Grease a deep ovenproof dish, such as a French poêle or another suitable baking dish, with butter.
3
Peel the potatoes and boil them whole in salted water for about 20-25 minutes, or until just tender but still firm. Drain and plunge them into cold water to stop the cooking process. Once cooled, slice them into 1/4" thick rounds.
4
In a frying pan over medium heat, cook the smoked lardons or bacon cubes together with the roughly chopped onions. Cook until the bacon is crispy and the onions are tender and caramelized, draining any excess fat as needed.
5
In a bowl, combine the crème fraîche and dry white wine. Season generously with black pepper and a touch of salt, balancing with the saltiness of the bacon.
6
Carefully slice the Camembert cheese horizontally into two equal halves.
7
Assemble the gratin by layering half of the sliced potatoes on the bottom of your greased dish. Follow with half of the bacon and onion mixture, then pour over half of the wine and crème fraîche mixture. Place one half of the Camembert on top.
8
Repeat the layering process: another layer of potatoes, the remaining bacon and onion mixture, the remaining wine and crème fraîche mixture, and finally the second half of the Camembert on top.
9
Season the top layer with additional black pepper and a pinch of salt, if desired.
10
Bake the gratin in the preheated oven for approximately 45 minutes, or until the top is golden brown and bubbling.
11
Allow the dish to rest for 3-5 minutes before serving to make it easier to portion.
12
Serve the gratin with a crisp green salad, a selection of charcuterie (such as cured meats, salami, terrine, and sausage), and crusty bread to soak up the delicious juices.
13
Pair with a well-chilled, dry white wine such as Chablis or Chardonnay for a perfect meal.
Nutrition Information
22 g
Fat
30 g
Carbs
12 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Camembert Potato Gratin?
It is a creamy, indulgent dish consisting of layered potatoes, smoky bacon, caramelized onions, and Camembert cheese, inspired by traditional Alpine Tartiflette.
How many calories are in a serving of this gratin?
Each serving contains approximately 366 calories.
What temperature should the oven be set to?
The oven should be preheated to 210°C (425°F).
How long should I boil the potatoes?
Boil the whole peeled potatoes for 20-25 minutes in salted water until they are tender but still firm.
Can I use sour cream instead of crème fraîche?
Yes, the recipe allows for using either 5 tablespoons of crème fraîche or sour cream.
What type of cheese is required for this recipe?
The recipe requires 500g of Camembert cheese, sliced horizontally.
How much wine is used in the sauce?
The recipe uses 400 ml of dry white wine.
What is the protein content of this dish?
There are 12 grams of protein per serving.
How should the onions be prepared?
The onions should be peeled and roughly chopped, then cooked with the bacon until tender and caramelized.
What kind of bacon should I use?
You can use 200g of either smoked lardons or smoked streaky bacon, cut into cubes.
How long does the gratin need to bake?
Bake the gratin for approximately 45 minutes until the top is golden brown and bubbling.
How thick should the potato slices be?
After boiling and cooling, the potatoes should be sliced into rounds approximately 1/4" thick.
Why do I need to plunge the potatoes into cold water?
Plunging them into cold water stops the cooking process, ensuring they remain firm enough to slice.
How do I assemble the layers?
Layer half the potatoes, half the bacon/onion mix, half the wine/cream mix, and one half of the Camembert; then repeat the process once more.
What side dishes pair well with this gratin?
It pairs beautifully with a fresh green salad, a selection of charcuterie (cured meats, salami), and crusty bread.
Which wines are recommended for pairing?
A well-chilled, dry white wine such as Chablis or Chardonnay is recommended.
How much fat is in this recipe?
There are 22 grams of fat per serving.
Is it necessary to rest the dish after baking?
Yes, resting for 3-5 minutes makes it easier to portion and serve.
What kind of baking dish is best?
A deep ovenproof dish, such as a French poêle, is ideal for this recipe.
How many grams of carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What is the total weight of potatoes needed?
The recipe calls for 1.25 kg of potatoes.
Do I need to grease the dish?
Yes, grease the dish with 1 teaspoon of butter before assembling the gratin.
How do I slice the Camembert cheese?
The cheese should be sliced horizontally into two equal halves.
What are the primary seasonings for the sauce?
The sauce is seasoned with black pepper and a touch of salt, balanced against the saltiness of the bacon.
What is the culinary inspiration for this dish?
It is a lighter adaptation of the traditional French Alpine Tartiflette.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
Is there any preparation needed for the butter?
The butter is used specifically for greasing the baking dish.
Should the onions be cooked separately from the bacon?
No, you should cook the smoked lardons and chopped onions together in a frying pan over medium heat.
Can I use pre-ground pepper?
The recipe suggests using freshly ground black pepper for the best flavor.
Is this dish considered French cuisine?
Yes, it is tagged as both French cuisine and an Alpine dish.