Preparation
Step 1: Preparing the Potatoes
Cooking the potatoes
Cook the potatoes in boiling salted water for 20 to 25 minutes, until tender. To check, prick them with the tip of a knife; it should go in easily.
Drain them, leave to cool for a few minutes so as not to burn yourself when handling them, then cut them into thin strips.
Step 2: Preparing the Camembert and Bacon
Preheating the oven
Preheat your oven to 180°C (thermostat 6).
Preparing the Camembert
Remove the rind if you prefer a milder taste, otherwise leave it for more character. Cut the Camembert into strips or small pieces.
Step 3: Assembling and Cooking the Gratin
Arranging the potatoes
Place the potato slices in a gratin dish, in an even layer so that all the ingredients are well soaked.
Adding the ingredients
Spread the smoked bacon and, if you wish, the sliced onions on the potatoes.
Then arrange the pieces of Camembert evenly in the dish.
Incorporating the cream
Pour the liquid cream on top, trying to coat all the ingredients well to obtain a creamy gratin.
Salt and pepper lightly (be careful, the bacon is already salty).
Cooking
Bake for 20 to 25 minutes, until the cheese is melted and lightly browned on the surface.
Tips and Variations
For an even tastier gratin: Add a few sprigs of thyme or rosemary on top before cooking.
Caramelized onion version: Brown the onion in a pan with a little olive oil before adding it to the potatoes.
Cheese: You can replace the Camembert with Reblochon or Brie to vary the pleasures, or even add a layer of grated cheese on top for a golden crust.
Serving
Serve very hot, with a crunchy green salad to bring freshness and a touch of acidity that will balance the rich and creamy side of the gratin.
Bon appétit!
