Golden Baked Cheese Potatoes with Cream and Camembert

Prep the Potatoes: Peel and slice the potatoes thinly. Parboil them in salted water for 5–7 minutes until just tender, then drain and set aside.

Caramelize the Onions: In a pan over medium heat, add a mix of butter and vegetable oil. Sauté the sliced onions with sugar until golden and caramelized. Add wine and let it reduce.

Make the Garlic Cream Sauce: In a saucepan, heat a bit of butter and add the minced garlic. Stir in the flour and cook for 1 minute. Gradually whisk in the cream, then add the soft cheese. Simmer until thickened. Season with salt and pepper.

Assemble the Dish: In a greased baking dish, layer half of the potatoes. Spread some caramelized onions and a few slices of Camembert. Pour over half of the cream sauce. Repeat layers.

Top and Bake: Sprinkle the grated cheese on top and dot with extra Camembert. Bake at 375°F (190°C) for 25–30 minutes or until bubbly and golden.

Cool Slightly and Serve: Let it sit for 5 minutes before serving so the layers can set.

Serving and Storage Tips

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