Camembert de Normandie
Potato and Cauliflower Gratin

Potato and Cauliflower Gratin with Camembert


  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup chopped cauliflower
  • 1 cup whole milk
  • 4 ounces Camembert cheese with rind, cubed
  • Sea salt and pepper to taste
  • 1 tablespoon chopped parsley
  • 1 1/2 pounds baking potatoes, peeled and thinly sliced
  • 4 ounces bacon, diced


  • Preheat oven to 375°.
  • Heat olive oil in a medium saucepan over medium heat. Add the onions and sauté until translucent, then add garlic and sauté for one minute more. Add the chopped cauliflower and continue stirring, about 5-6 minutes.
  • Pour in the milk and bring to a simmer for ten minutes. Then add the Camembert cubes and continue stirring until melted. Season with salt and pepper, add chopped parsley, and remove from heat.
  • While the cheese sauce cools, layer potato slices into an 11” gratin dish. Pour cheese mixture over potatoes and even it out with a spoon. Evenly distribute the bacon bits over the gratin.
  • Cover with foil and bake for 45 minutes until potatoes are tender.
  • Uncover and raise temperature to 400° and cook an additional 15-20 minutes until golden brown on top.

Nutritional Information:

  • 8 Servings, does not include salt and pepper to taste
  • Calories 194
  • Total Fat 11 g
  • Saturated Fat 4 g
  • Cholesterol 18 mg
  • Sodium 251 mg
  • Total Carbohydrate 18 g
  • Dietary Fiber 2 g
  • Sugars 2 g
  • Protein 7 g