Creamy Potatoes with Baked Camembert using a Arthur Martin
My Gourmet, Digicook
(4.8)
Preparation time
20 min
Total time
21 min
Servings
1
Calories / Serving
424 Cals
Difficulty
Easy
Dive into the comfort of Normandy with this decadent potato gratin, a dish that embodies the rustic charm of French cuisine. Picture layers of tender potatoes, smoky bacon, and the creamy richness of clotted cream, all topped with a luscious layer of Camembert that melts into a golden, bubbly delight. This recipe is a nod to the Normandy region, where dairy and potatoes reign supreme. Fun fact: Camembert cheese was created in the late 18th century by a farmer's wife, Marie Harel, and has since become a staple in French cooking. So, grab your fork and indulge in this cheesy, hearty masterpiece that’s perfect for cozy gatherings or a comforting night in!
Ingredients
- 200 g Whole liquid fresh cream
- 5 g Salt
- 3 g Pepper
- 1 Camembert
- 5 g Herb of provence
Steps
Potato and Vegetable Slices
- Peel the potatoes.
- Slice the potatoes, red peppers and tomatoes into thin rounds using a mandoline or a knife.
Creamy Sauce
- Add 200 g of whole liquid fresh cream, 5 g of salt, 3 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Assembling the Dish
- Preheat oven to 180°C.
- In a baking dish, arrange the sliced potatoes, red peppers, and tomatoes in overlapping layers.
- Pour the content of the food processor bowl over a preparation content.
- Place 1 camembert in the preparation content.
- Sprinkle 5 g of herb of provence over the preparation content.
Baking
- Cook in the oven at 180°C.
- Let it cool for 5 minutes before serving.
- Serve Hot.
