Potato Gratin

Method

1. Slice new potatoes with the skin on very thinly (about 1 mm) using a mandoline.
2. Slice smoked pancetta thinly.
3. Slice two French onions thinly.
4. In a pan, sweat the smoked pancetta, then add the onions, deglaze with white wine, and season with abundant thyme.
5. Butter a baking dish to prevent sticking.
6. Arrange the first layer of potatoes close together.
7. Add a pinch of salt.
8. Add the cooked onions, abundant Parmesan, and pieces of Camembert.
9. Add a splash of cream and fresh thyme.
10. Repeat the layers.
11. Finish with a final layer of Parmesan.
12. Bake in a low oven (covered with foil) for about one hour.
13. After one hour, remove the foil, increase the temperature, and continue baking until a golden, crispy crust forms.