Invisible with potatoes and Pont-l’Evêque

Two weeks ago, I had the pleasure of going to Normandy, more precisely to Briouze to discover the Gillot cheese dairy. Here, Camembert de Normandie AOP is molded manually with a ladle. There is a lot to say about Camembert, the Normandy appellation, the AOP, raw milk…
I want to dwell more particularly on a few words,…
Hand molded with a ladle

We have all seen these few words on a box of camembert, in a supermarket shelf. And then next door, we saw Camembert made in Normandy. For the sake of economy and ignorance, we have very often, too often, chosen the latter…
And yet, if we had known what we find behind these few words…
Hand molded with a ladle

To make a Camembert, it will take a first pass, where a ladle will be placed in the moulds. 50 minutes later, it will be a second ladle, and so on… In the end, it will be 5 rounds, 5 ladles, for a Camembert.
5500 ladle shots will be needed to make 1100 Camemberts. And here I am talking about what an employee does in a day.
And then there are all the other stages, such as salting and maturing..;

Camembert Gillot, that I will find on my table is not a camembert like any other. He has a soul. A unique know-how persists.
I can assure you that I will never see a Camembert the same way again.

I encourage you to watch this video.

Of course, I came back from my visit with products. It’s eaten like that, with good bread, that Camembert is still the best.
I chose to cook Pont-l’Eveque.

I prepared a potato invisible. I am always inspired by the recipe ofErin. It’s the only one, the real one!
The principle is simple, lots of potatoes and little dough. Cut very thinly, the potato slices overlap nicely. A layer of cheese and bresaola bring the extra taste.
This cake is a delight, to be eaten warm, with a salad.

Invisible with potatoes and Pont-l’Evêque:

1 kg 200 of potatoes (Agatha)
1/2 Pont-l’Eveque Gillot

4 slices of bresaola
2 eggs
70g flour
1 packet of baking powder
100ml milk
30g butter
salt pepper

Prepare the dough.

Whisk the eggs.
Add melted and cooled butter. To mix together.
Add flour and yeast.
Season.

Preheat the oven to 180°C.

Peel and cut the potatoes into very thin slices. I use the mandolin.
Gradually add the potatoes to the batter and toss to coat well.

Spread a good half of the potatoes in a cake mold (silicone).
Spread the bresaola on top, then the sliced ​​cheese.
Cover with the remaining potatoes and dough.

Bake for approximately 45 minutes.

Let cool before unmolding and cutting into slices.
You can make it ahead of time and reheat in the microwave.



To finish: rather than a cake, it is quite possible to prepare a round or square cake. In this case, adjust the quantity of cheese and bresaola.
Preferably choose a mold that is not too large.

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