Irresistibly Creamy Camembert Potato Bake – Comfort Food Bliss
Creamy Camembert Potato Bake is a comforting dish with layers of tender potatoes, melting cheese, and a golden crust.
Equipment
- large pan
- Oven
Ingredients
For the Bake
- 1 kg Waxy Potatoes Choose Charlotte or red potatoes for optimal texture.
- 150 g Bacon Lardons Can substitute with pancetta if desired.
- 1-2 tbsp Butter Used for sautéing.
- 1 Large Onion Provides a delicious sweetness.
- 2 Garlic Cloves Crush or finely mince for best flavor.
- 80 ml Dry White Wine Opt for a dry French variety.
- 170 ml Single Cream Can replace with crème fraîche for a tangier touch.
- 500 g Camembert Cheese Contributes rich, creamy goodness.
For Serving
- Green Salad Dressed lightly with vinaigrette.
Instructions
How to Make Creamy Camembert Potato Bake
- Peel and slice the waxy potatoes thickly. Parboil them in salted water for about 3 minutes, then drain and allow to steam dry.
- Cook the bacon lardons over medium heat until the fat renders. Add the diced onion and cook on low until golden brown, stirring in the minced garlic.
- Pour in the dry white wine, scraping any bits from the bottom of the pan. Cook until the wine has evaporated.
- Arrange the parboiled potato slices evenly, seasoning them with salt. Add the bacon and onion mixture, finishing with single cream.
- Split the Camembert cheese in half and place on top of the potato mixture, cut side down.
- Transfer the dish to a preheated oven set to 200°C (400°F) and bake for about 20 minutes until cheese is melty.
Notes
Garnish with fresh herbs like thyme or parsley before serving for added flavor.