Smoked Bacon & Camembert Tartiflette

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREPARE THE POTATOES: Bring a pot of salted water to a boil with the thyme sprigs. Peel the potatoes and slice them into thick rounds. Place the potatoes in the pot and reduce to a gentle simmer. Cook until the potatoes are easily pierced, then drain.

Step 2

PREPARE THE OVEN & SKILLET: While the potatoes cook, preheat the oven to 175°C. Peel the garlic clove, half, and rub the halves along the sides and bottom of an oven-safe skillet, then discard.

Step 3

COOK THE BACON: Heat the skillet over a medium heat and add lardons. Cook until the fat renders and the lardons are cooked but not crispened.

Step 4

COOK THE ONION: Slice the onion and add to the skillet. Fry until the onions soften but aren’t browned.

Step 5

DEGLAZE THE PAN: Add white wine to the skillet, deglaze the bottom of the pan, and reduce.

Step 6

PREPARE THE TARTIFLETTE: Add the drained potatoes to the pan and gently fold everything together, being careful not to break or mash the potatoes. Pour some double cream over the potatoes, but be careful not to submerge them. Quarter the camembert longways and sideways to form crescents, then arrange these on top of the potatoes.

Step 7

COOK THE TARTIFLETTE: Bake the tartiflette for 40 minutes until the cheese is melted and browned.