Creamy Camembert Potato Gratin
This Creamy Camembert Potato Gratin is an easy yet elegant holiday side dish featuring tender Yukon Gold potatoes layered with rich Camembert cheese, cream, and herbs, finished with a golden Gruyère crust. It’s comforting, crowd-pleasing, and perfect for festive gatherings or cozy winter nights.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: French
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 wheel (8 oz) Camembert cheese, rind trimmed if desired, cut into small pieces
- 1 1/4 cups heavy cream
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg (optional)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste (about 1 tsp kosher salt and 1/2 tsp cracked black pepper)
- 1/2 cup grated Gruyère cheese (optional, for topping)
- 1 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Lightly butter an 8×12-inch baking dish.
- Peel and slice potatoes to about 1/8-inch thick. Place slices in a large bowl.
- In a small saucepan over low heat, combine cream, garlic, nutmeg, salt, pepper, and half the Camembert pieces. Stir until cheese melts and mixture is smooth (about 3-4 minutes). Do not boil.
- Pour cream-cheese mixture over potato slices. Add half the thyme. Mix gently to coat all slices.
- Arrange half the potatoes in the bottom of the dish, overlapping slightly. Scatter half the remaining Camembert pieces over the layer. Repeat with remaining potatoes and cheese.
- Sprinkle Gruyère evenly over the top, then dot with butter.
- Cover dish loosely with foil and bake for 30 minutes.
- Remove foil and bake another 20-25 minutes, until top is golden and potatoes are fork-tender. For extra crispiness, broil for last 2 minutes if desired.
- Let gratin rest 10 minutes before slicing and serving.
Notes
For best results, slice potatoes evenly and use full-fat cream. Taste your Camembert before using for saltiness. You can assemble the gratin ahead and bake fresh before serving. If the top browns too quickly, cover loosely with foil. For extra flavor, rub a garlic clove over the baking dish before buttering. The gratin is naturally gluten-free; check cheese labels for hidden gluten. Variations include adding herbs, swapping in Brie, or making it dairy-free with coconut cream and vegan cheese.
Nutrition
- Serving Size: 1/8 of the gratin
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
Keywords: potato gratin, camembert, holiday side dish, creamy potatoes, French gratin, cheese, comfort food, gluten-free, easy recipe, elegant