Bacon, Potato & Camembert Bake

Sliced potato, bacon, spring greens and onion - with a creamy camembert sauce! The loveliest of flavour combinations - perfect with chicken, pork or as part of your Sunday roast!

Serves 6 people   Prep 10 minutes   Cook 40 minutes


1.3kg potatoes (peeled) make sure they're roughly the same size


200g Bacon by Nature Unsmoked Bacon

Oil for frying

1 onion finely sliced

A large handful of finely sliced spring greens

1 tsp dried sage

250g camembert wheel

300ml double cream

250ml vegetable stock

Ground black pepper

2 or 3 sprigs of fresh Thyme


Peel the potatoes and place them in a large saucepan. Cover them in cold, salted water and bring to the boil. Simmer on a medium to low heat until they are just tender. Just cooked enough to eat, but not too much that they fall apart. Remove them from the water and set aside to cool.

Whilst the potatoes are cooking, fry the bacon in a little oil in a large non-stick frying pan for around 5 minutes. Remove from the pan, cut into bite size pieces and set aside.

Add the onions and spring greens to the pan with a little more oil. Fry on a medium heat for 5 minutes until soft.

Mix the double cream and vegetable stock together. season it with salt and pepper.

Cut the camembert wheel in half widthways, so you have two circles. Cut each circle into 6-8 triangles.

When the potatoes are cool, cut them into thick slices. Divide the potatoes into two piles.

In a deep casserole dish, roughly cm across. Place the first pile of potatoes in the dish, so they cover the bottom. Do as many layers as needed to use them up.

Sprinkle over half the bacon pieces, spread over half the onion and spring green mix and pour over half the cream sauce. Spread the camembert triangles evenly over the layer, wedging them a little in between the potatoes.

Place the remaining potatoes in layers on top and finish with the remaining bacon, onions & greens, cream sauce and camembert. Top with some ground black pepper.

Press the potatoes down a little so they are submerged in the cream sauce.

Bake in the oven for around 30 minutes or until the camembert has melted and the sauce is bubbling.

Finish with a couple of sprigs of fresh thyme if you like.


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