I have this on my menu at the moment. I serve it straight from the oven under a juicy ribeye steak. It's glorious when the oozing cheese mixes with the juices from the ribeye. It's very popular with my customers and my girlfriend loves it. Why not try it with a big lump of mature Cashel blue cheese melted on the top and a wild mushroom sauce poured over it all? Very heavy and full of fat but great as a treat every now and then.


Recipe Summary

20 mins
45 mins
10 mins
1 hr 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes in a pot of cold water. Cover and set over high heat; boil until easily pierced with a fork, about 20 minutes. Drain well and cover with a clean dish towel for 10 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat oil in a large skillet over medium heat. Cook and stir bacon until very crispy, 5 to 8 minutes. Drain on paper towels.

  • Transfer bacon to a blender; blend into tiny pieces.

  • Break Camembert cheese into small lumps; mix with Cheddar cheese and spring onion in a bowl.

  • Mash potatoes until smooth. Stir bacon, Camembert cheese mixture, half of the cream, and butter into the mashed potatoes. Season with salt and pepper.

  • Spread mashed potato mixture in a baking dish. Pour remaining cream on top. Pierce in several places with a fork.

  • Bake in the preheated oven until the top starts to brown, about 15 minutes.

Nutrition Facts

472 calories; protein 17g; carbohydrates 70.2g; fat 14.4g; cholesterol 37.9mg; sodium 493.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written and this was good. The Camembert cheese was expensive though and I think you could substitute Brie to save some money. I baked this in a flat pie dish and it stuck a bit to the bottom but the top had a nice beautiful brown delicious goldeness to it. I transferred into individual serving dishes (as shown in the picture) which made it not as pretty but the flavor was still there. My only recommendation is to double the butter and spring onion. It definitely needed more onion in my opinion. Read More