Ingredients
3.5 lbs (1580g) Yukon Gold Potatoes, peeled
7 slices, thick center cut bacon, sliced into 1 inch strips
1 ½ cup (350 ml) Gruyere cheese, shredded
2 cups (300g) yellow onion, sliced into half moons
¾ cup (180ml) heavy cream
½ cup (120ml) whole milk
2 garlic cloves, minced
½ cup (120ml) dry white wine
1 ½ tsp (7.5ml) fresh thyme, chopped (separated)
1 ½ tsp (7.5ml) salt
1-8oz (230g) wheel of Camembert
Directions
1
Boil potatoes until fork tender. Allow to cool.
2
Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.
3
Remove all by 1 tbsp. (15ml) of bacon fat from the pan and sauté onions in fat until soft and caramelized. Season to taste with salt and pepper. Add thyme. Set aside to cool.
4
Then in a medium-sized bowl combine cream, milk, garlic, wine and salt. Set aside.
5
Slice potatoes into ¼ inch (6mm) slices and set aside.
6
Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line pan with one single layer of potato slices, sprinkle a 1/3 cup (80ml) of cooked bacon over the potatoes, 1/3 cup (80 ml) of the Gruyere cheese, 1/3 cup (80 ml) of onions and 1/3 cup (80 ml) of the milk/cream mixture. Repeat this process until you create 3 layers.
7
Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom. Then cut the wheel into quarters. You will have 8 triangles of cheese.
8
Place cheese triangles all over the top of casserole. Sprinkle with remaining ½ tsp of fresh thyme.
9
Bake at 400F (200C) for 35-40 mins until cheese has melted and topping is golden brown.
Notes
The entire dish can be pre-assembled the day before, covered and refrigerated. Then bake according to instructions listed.