Molten French Camembert Potato Gratin with Bacon and Onions
Indulge in the ultimate comfort food with this Molten French Camembert Potato Gratin with Bacon and Onions—a decadent twist on the classic potato casserole. Layers of thinly sliced Russet potatoes are baked to perfection with crispy bacon, caramelized onions, creamy Camembert cheese, and a luxurious thyme-infused heavy cream sauce. The parmesan-studded topping bakes to a golden, bubbling crust, while the Camembert melts into rich, velvety pockets of flavor throughout. Perfect as a show-stopping side dish or hearty main course, this gratin is guaranteed to be a crowd-pleaser for any special occasion or cozy family dinner. Simple ingredients, like creamy potatoes, savory bacon, and aromatic garlic, come together in this irresistibly indulgent recipe that’s easy to prep and perfect for baking ahead.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 6 slices Bacon
- 2 cloves Garlic
- 1.5 cups Heavy cream
- 1 wheel (roughly 8 oz) Camembert cheese
- 1 cup Grated Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife. Submerge slices in a bowl of cold water to prevent browning.
In a large skillet over medium heat, cook the bacon slices until crispy. Transfer to a plate lined with paper towels. Save about 1 tablespoon of the rendered bacon fat.
In the same skillet, add the reserved bacon fat and 2 tablespoons of butter. Sauté the onions over medium heat until caramelized, about 15-20 minutes. Stir occasionally to prevent burning. Add the minced garlic in the last 1-2 minutes of cooking. Set aside.
Chop the cooked bacon into small pieces and mix it with the caramelized onions.
In a small saucepan, heat the heavy cream over low heat until warm. Stir in the fresh thyme, salt, and black pepper. Do not boil. Set aside.
Cut the Camembert wheel into small wedges, leaving the rind intact.
Drain and dry the potato slices. Begin assembling the gratin by layering one-third of the potato slices in the prepared baking dish. Top with one-third of the bacon-onion mixture, a few wedges of Camembert, and a sprinkle of grated Parmesan. Repeat this layering process two more times, finishing with a final layer of Camembert and Parmesan on top.
Pour the warm cream mixture evenly over the layered gratin. Cover the dish with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Let the gratin cool for 5-10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 144.7 g | 724% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 6687 mg | 291% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 17.5 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1955 mg | 150% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5778 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
