Potato and Camembert Bake

Potato and Camembert Bake

To speed up cooking this bistro dish – based on the tartiflette, from Savoy in France – use tiny new potatoes, then serve with cornichons, radishes and a dressed green salad.


  • 1 ½ lbs ready-washed baby new potatoes
  • 4 lean, slices of bacon
  • 4 spring onions, cut into rounds
  • 1?2 round of Camembert, Reblochon de Savoie or raclette cheese, about 9 ounces
  • ½ cup half and half

    How to make it   30 minutes

  • 1

    Cook the potatoes. Preheat the oven to 450°F. Cook the potatoes in a pan of boiling water for 12-15 minutes or until tender. Drain thoroughly and tip into a greased, shallow ovenproof dish.

  • 2

    Fry the bacon. While the potatoes are cooking, snip the bacon into thin strips using kitchen scissors. Put into a cold, nonstick frying pan and cook over a high heat for 1 minute or until crispy. Remove from the pan with a draining spoon. Mix the spring onions with the cooked bacon.

  • 3

    Prepare the cheese. Cut the semicircle of cheese in half horizontally to make two semicircles (if using raclette, remove the hard rind first). Score the rind in a criss-cross pattern to help the cheese to melt.

  • 4

    Layer the ingredients. Scatter the bacon and onions over the potatoes. Season with plenty of ground black pepper, then pour over the cream. Set the cheese on top, rind side uppermost, then bake for 7-10 minutes or until melting and bubbling. Serve piping hot.

  • Nutritional Information(per serving)

    • Calories: 404
    • Fat: 22 g
    • Saturated Fat: 13 g
    • Protein: 23 g

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