It’s cheesy. It’s toasty. It’s starchy. It’s comfort food at its finest! I came across this recipe the other day & thought it would be perfect for a Mother’s Day brunch. And yep, I was right!! How good was it?? Let’s just say there were NO leftovers!! Enjoy!
Ingredients
- 8 oz Camembert or Taleggio cheese, rind left on
- 1-3/4 lb Yukon Gold potatoes, unpeeled, halved lengthwise & sliced into 1/4″ half-moons
- 6 slices thick-cut bacon, cut into 1/2″ pieces
- 1 lg onion, chopped fine
- Salt & Pepper
- 2-1/2 t fresh thyme, minced
- 2 garlic cloves, minced
- 1/4 c dry white wine
- 1/2 c heavy cream
Adjust oven rack to middle position & heat oven to 400 deg. Cut Camembert in half horizontally to create 2 pieces of equal thickness. Cut each half into 1/4″ pieces.
Place steamer basket in large saucepan. Add water to barely reach bottom of steamer & bring to boil over high heat. Add potatoes, cover, reduce heat to medium & cook until potatoes are just cooked through (tip of paring knife should insert with a little bit of resistance), 15-17 min. Leaving potatoes in steamer, remove steamer from saucepan, set aside & let cool at least 10 min.
While potatoes cool, cook bacon in skillet over medium heat, stirring occasionally, until browned & chewy-crisp, 4-6 min. Transfer bacon to paper-lined plate & pour off all but 2 T of bacon fat. Add onion & 1/2 t salt to skillet & cook over medium heat, stirring occasionally, until onion is softened & beginning to brown, about 7 min. Add thyme & garlic & continue to cook, stirring occasionally, until fragrant, about 2 min longer. Add wine & cook until reduced by half, about 2 min. Off heat, stir in cream & pepper.
Add potatoes to skillet & stir gently to coat with onion misture. Transfer half of potato mixture to medium-size casserole dish & spread into even layer. Top with half of bacon. Add remaining potatoes & top with remaining bacon. Arrange Camembert, rind side up, in even layer on top.
Bake until bubbling & lightly browned, about 20 min. Let cool for 10 min before serving. Enjoy!
Recipe adapted from Cooks Illustrated.