Camembert Potato Gratin : Creamy, Cheesy & Golden

This camembert potato gratin combines tender potato layers, fresh cream and a deeply melting cheese topping.

It is rich, simple to assemble and ideal for a comforting family meal.

Ingredients for 6 servings

• 1 kg floury potatoes
• 250 g halal-certified camembert or camembert made with microbial rennet
• 300 ml fresh cream
• 150 ml whole milk
• 2 garlic cloves, finely grated
• 20 g butter
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves

How to make camembert potato gratin

Prepare the dish

Heat the oven to 180°C. Butter a 28 × 20 cm baking dish. Peel the potatoes and slice them evenly to about 3 mm thick.

Mix the cream

Whisk the cream, milk, garlic, salt, pepper and thyme. Cut the camembert into thin wedges, keeping the rind if you enjoy its stronger flavor.

Assemble the gratin

Arrange half the potatoes in overlapping layers. Pour over half the cream mixture and add one-third of the cheese. Repeat with the remaining potatoes and cream.

Bake until golden

Cover loosely with baking paper and bake for 50 minutes. Remove the paper, arrange the remaining camembert on top and bake for 20 to 25 minutes, until golden and tender.

Rest before serving

Leave the gratin for 10 minutes. This allows the cream to settle and makes the layered portions easier to serve.

Conclusion

Camembert potato gratin is creamy, fragrant and straightforward. Serve it hot with a crisp salad or alongside roasted vegetables.