Slow Cooker Camembert and Smoked Bacon Potato Gratin Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and positioned on a level, heat-resistant surface. Peel your potatoes and slice them into uniform, thin rounds. If you are using a mandoline, take extra care with your fingers.

Have all your ingredients measured and ready to go, as the layering process is quick. Ensure your bacon lardons are fresh and your Camembert is at room temperature for about twenty minutes to help it melt more evenly during the cooking process.

Instructions

Layering and Seasoning

1. 1Layering the Base
   Place the smoked bacon lardons in an even layer at the bottom of the slow cooker. Scatter the thinly sliced potatoes over the bacon, ensuring an even distribution. Sprinkle the freshly ground black pepper generously over the potato layer to provide seasoning.
   Look for The bacon should cover the base to render fat effectively.
   Tip Slice the potatoes as thinly as possible for a faster and more even cook.

At the start, the ingredients are neatly layered but raw. The bacon sits at the base, topped with organized potato slices. You should see a clear distinction between the layers, and the black pepper should be visible on the surface. Ensure the slow cooker is plugged in and ready for the long, slow heat to begin the rendering process.

Melting the Cheese

2. 2Adding the Cheese
   Place the two halves of the Camembert cheese in the center of the slow cooker on top of the potatoes, ensuring the rind-side is facing up. Cover the slow cooker with the lid and set it to cook on low heat for approximately four hours.
   Look for The cheese should remain centered to melt evenly into the potatoes.
   Tip Do not remove the rind from the Camembert as it helps the cheese hold its shape while melting.

Midway through, the heat begins to penetrate the potatoes. The Camembert will start to soften and lose its initial firmness. You may notice some steam rising from the lid, which is normal. Do not lift the lid during this phase, as you will lose the necessary heat required to cook the potatoes through completely.

Final Cooking and Texture

3. 3Final Melt and Service
   Check the gratin after four hours to ensure the potatoes are tender when pierced with a fork. Once cooked, allow the dish to rest for five minutes before serving. Scoop portions directly from the slow cooker onto plates, ensuring each serving includes a portion of the melted cheese.
   Look for The potatoes should be soft and the cheese should be bubbling and glossy.
   Tip Serve immediately while the cheese is still warm and molten for the best texture.

As the cooking concludes, the potatoes will have absorbed the rendered fat and cheese. The mixture should appear unified, with the cheese creating a rich, golden sauce.

The bacon should be fully cooked, and the dish should smell savory and fragrant. Check for tenderness before turning off the heat, ensuring the potatoes are soft throughout.

Common mistakes

Avoid overcrowding the slow cooker with potatoes, as this can lead to uneven cooking and mushy textures. Ensure the bacon is placed at the bottom so it can render properly; if it is placed on top, it may steam rather than crisp.

Do not salt the dish excessively, as the smoked bacon is already quite salty. Finally, resist the urge to stir the ingredients during the cooking process, as this will break up the delicate potato slices and ruin the layered presentation.

How to tell it’s done

The gratin is done when the potatoes are completely tender and offer no resistance when pierced with a fork. The bacon should be fully rendered, contributing its savory fat to the dish.

The Camembert should be visibly melted and glossy, with the rind still intact but the interior soft and flowing. The overall consistency should be creamy and cohesive, not watery, with the aroma of smoky bacon and earthy cheese filling the kitchen.