Savoyard Cheese and Potato Gratin

1. Preheat the oven and prepare the baking dish

Preheat your oven to 400 degrees with the oven rack adjusted to the middle position. While it preheats, line a large plate with paper towels and grease an 8-inch square baking dish to prevent sticking.

2. Cut the cheese

Cut the Camembert horizontally to create two pieces of equal thickness, then cut each half into ¾-inch pieces. This ensures that the cheese melts evenly throughout the dish.

3. Steam the potatoes

Place a steamer basket in a large saucepan and add water just until it reaches the bottom of the steamer. Bring the water to a boil over high heat, then add the sliced potatoes, cover, and reduce the heat to medium. Let the potatoes steam for about 15 to 17 minutes, until they are tender but not falling apart. Steaming helps the potatoes cook through without becoming waterlogged. Check the doneness by piercing them with the tip of a paring knife; it should meet little resistance. Once done, remove the steamer from the saucepan and set it aside to cool slightly for at least 10 minutes.

4. Cook the bacon

In a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, for about 4 to 6 minutes until it is browned and chewy-crisp. Use a slotted spoon to transfer the bacon to the prepared plate, leaving about 2 tablespoons of bacon fat in the skillet.

5. Cook the onions and add seasonings

Add the finely chopped onion and ½ teaspoon of salt to the remaining bacon fat in the skillet. Cook over medium heat, stirring occasionally, for about 7 minutes until the onion softens and begins to brown. Stir in the minced thyme and garlic and continue cooking for another 2 minutes until fragrant. Pour in the dry white wine and let it cook for about 2 minutes until it reduces by half. Off the heat, stir in the heavy cream, pepper, and the remaining ¾ teaspoon of salt.

6. Combine potatoes with onion mixture

Gently fold the slightly cooled potatoes into the onion mixture in the skillet, ensuring that the potatoes are well-coated.

7. Layer the potato mixture and bacon

Transfer half of the potato mixture into the prepared baking dish, spreading it into an even layer. Evenly sprinkle half of the cooked bacon over the potatoes. Add the remaining potato mixture on top and sprinkle with the remaining bacon.

8. Add the cheese and bake

Arrange the pieces of Camembert, rind side up, in an even layer over the top. Bake the dish in the oven for about 20 minutes, until it is bubbling and lightly browned.

9. Cool and serve

Once baked, let it cool for about 10 minutes before serving. For an extra touch, you can top each serving with a spoonful of crème fraîche, if desired.