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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 210C,425°F. | 2. Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay! | 3. Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side. | 4. Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender. | 5. Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty. | 6. Take your Camembert cheese and very carefully slice it into two pieces horizontally. | 7. Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture. | 8. Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top. | 9. Season with black pepper again and just a pinch of salt if you wish. | 10. Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling. | 11. Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then! | 12. Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with! | 13. Great with a well chilled and dry white wine such as Chablis or Chardonnay. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/4		peeled	-	-	-	-
camembert cheese	500			42525.0	65.205	2806.65	3438.855
onion	2		peeled chopped	88.0	20.548000000000002	2.42	0.22
lardons	200		smoked smoked cubed	5043.3333	0.0	1122.0	28.3333
creme fraiche	5	tablespoons	sour	5043.3333	0.0	1122.0	28.3333
white wine	400			-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.