• 1.5 kg waxy new potatoes (no need to peel)
  • 320 g oak-smoked bacon lardons
  • 3 large shallots, peeled and thinly sliced
  • 2 clove garlic, finely grated
  • 1 large sprig of thyme leaves, picked
  • 75 ml dry white wine
  • 3 tbsp crème fraîche
  • 2 tbsp chopped parsley
  • 250 g Camembert


  1. 1

    Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 20-25 minutes or until just tender. Meanwhile, heat a frying pan and fry the lardons and sliced shallots for 8-10 minutes over a medium heat, stirring frequently – you won't need any oil as the lardons will release fat. Preheat the oven to 190°C, fan 170°C, gas 5.

  2. 2

    Drain the potatoes and allow them to cool slightly – when they are cool enough to handle but still warm, thickly slice them.

  3. 3

    Add the grated garlic and thyme to the lardons and shallots, cook for 1 minute and add the white wine. Remove from the heat and add the crème fraîche and parsley.

  4. 4

    Mix in the warm sliced potatoes, check the seasoning and spoon into a shallow 20 x 30cm ovenproof dish.

  5. 5

    Slice the cheese in half horizontally through the middle, so you have two discs, then cut each disc in half again so you end up with 4 semi circles. Lay these on top of the potatoes.

  6. 6

    Bake in the preheated oven for 20 minutes. Serve piping hot.


    Get ahead: prepare up to the end of step 3 a few hours ahead except for the potatoes – don’t cook them in advance, they should be warm when the dish is assembled.


    Kitchen secret: keeping the skins on the potatoes gives a more rustic look and saves peeling. Serve with continental meats, silverskin onions, cornichons and a crisp salad

Nutritional Details

Each serving provides
  • Energy 2935kj 701kcal 35%
  • Fat 31.2g 45%
  • Saturates 16.5g 83%
  • Sugars 5.6g 6%
  • Salt 4.3g 72%

% of the Reference Intakes

Typical values per 100g: Energy 515kj/123kcal

Each serving provides

10.8g carbohydrate 1.1g fibre 7.6g protein

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