“A simple dish with an elegant presentation! It can be assembled in advance & popped into the oven in the morning.”

Ingredients Nutrition

  • 2 12 lbs potatoes, peeled & sliced very thin
  • 6 slices bacon
  • 1 medium onion, finely chopped
  • salt & pepper
  • 9 ounces camembert cheese, chopped (including rind)
  • 1 tablespoon butter, plus extra for greasing pan


  1. Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
  2. Butter the parchment also.
  3. Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
  4. Drain& set aside.
  5. Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
  6. Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
  7. Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
  8. Add to the bacon pieces& stir the mixture.
  9. Evenly layer 1/3 of the potatoes in the prepared baking dish.
  10. Season with salt& pepper.
  11. Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
  12. Repeat these layers and finish with the last 1/3 of the potatoes.
  13. Season to taste and dot with a few pieces of butter.
  14. Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
  15. Remove from the oven& let rest for 5 minutes.
  16. Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
  17. Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
  18. Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.

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