Originally from the Savoie region of France, this dish is the ultimate comfort food on a cold winters evening. Traditionally made with Rebouchon, we’ve used Camembert here as it’s a bit easier to track down- but either are delicious.
- 1kg Red Desiree or Maris Piper, peeled and sliced into 1cm slices
- 250g Streaky Bacon, cut into lardons
- 1 Red Onion, finely diced
- 75ml White Wine (optional)
- 1 Whole Camembert, broken into rough chunks
- 100ml Double Cream
For this recipe you will need to fire up your oven to its optimum temperature and allow to cool until it reaches 200-220°c.
Start by frying the bacon in a little oil. As it begins to crisp, add the onion and continue to cook until soft. If using, add the white wine to the pan, and reduce so nearly all of it has evaporated. Set to one side.
Next boil the sliced potatoes in salted water for around 8-10 minutes or until just beginning to soften and drain.
Now butter an ovenproof dish, cover the base with half the sliced potatoes and season well with salt and black pepper. Top the potatoes as evenly as possible with half the bacon and onion mix, and half the cheese.
Repeat the process with the remaining ingredients, drizzle over the cream, and bake in the oven for 12-15 minutes. Viola!
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