Tartiflette with camembert

• 500 g firm potatoes
• 200 g smoked bacon, crisply fried
• 1 large onion
• 3 cloves of garlic
• 250 ml white wine
• 250 ml of cream
• Sea salt (fleur de sel)
• black pepper
• 1 Camembert cheese

Heat shields
Cast iron skillet
Stainless steel grate

Cut the potatoes into thin slices and put the potatoes with cold salted water on the fire or in your kamado and heat until the water begins to boil. You can do this in the coals with a dutch oven while waiting for the kamado to reach 200°C. Drain and rinse with cold water.

Cut the onion into thin rings and the garlic into thin slices.

Cut the Camembert into thick pieces.

Heat your Kamado to a 200°C and add smoking wood (e.g. apple).

In a skillet, fry the smoked bacon until crisp and golden brown. Remove the bacon from the pan and drain on paper towels.

In the same skillet, add the thin rings of onion and slices of garlic. Fry them until they are soft and glazed.

Add the blanched potato slices to the pan, followed by a splash of dry white wine. Allow the alcohol to simmer gently and boil away.

Now pour the cream into the skillet and bring to a slow simmer. Add a pinch of sea salt and a touch of freshly ground black pepper to elevate the flavors. Be careful not to over-salt since the cheese and bacon can already be fairly salty.

Add the crispy bacon again, along with the coarsely chopped camembert.

Grill this for 30 minutes at 200°C on the BBQ or until the camembert begins to caramelize and bubble.

Remove your Camembert tartiflette from the Kamado.

Serve with freshly sliced and crusty pieces of bread.