There are those November evenings when you head home with a single goal: to eat something hot, melting, and generous. This potato cake with camembert cream is exactly that. A recipe that smells like a well-stocked pantry and fuss-free dinners.
Ingredients :
- Camembert cream — It’s the soul of the dish. Choose a spreadable version in a jar — brands like Cœur de Lion or President work perfectly. Avoid low-fat versions: they lack body and taste once cooked.
- Potatoes — Use waxy potatoes — Charlotte, Amandine, or Roseval. They keep their shape after pre-cooking and don’t turn into mash inside the cake. Starchy varieties like Bintje should be avoided here.
- Turkey lardons — They provide the smoky, salty side that balances the richness of the camembert. You sauté them dry — the pan should crackle, the smoky scent filling the kitchen — and then the onion joins in.
- Sliced turkey bacon — It’s used to line the mold, giving it that rustic presentation with slices wrapping the cake. If you can’t find it, a few thin strips of grilled zucchini can work for a veggie version.
