This Dish Even Sounds Rich
The author was intrigued by the melty, cheesy, buttery-ness of Baked Camembert and Potatoes
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Recently, a friend of mine sent me a short video clip of United Kingdom Chef Poppy O’Toole creating a dish of sliced potatoes and cheese. This was my first introduction to Poppy and one of her recipes, and I was incredibly intrigued by the melty, cheesy, buttery-ness of it all.
After a failed attempt to locate the recipe for what I had seen in the clip, I decided to spend some time in the kitchen creating my version of her potato dish.
I’m pleased with the results!
Baked Camembert and Potatoes can be enjoyed as a side dish for a family dinner, but I encourage you to showcase the recipe when entertaining friends. This is one of those simple dishes that looks complicated and sounds fancy—perfect for entertaining.
Mike and I served the Baked Camembert and Potatoes as part of a late-night appetizer board along with sliced hard cheeses, olives and glasses of Chardonnay. It was a hit with our group and deliciously filling.
A couple of suggestions before we jump into the recipe:
What to do about that rind?
Camembert has a sharp, earthy flavor thanks to its edible bloomy rind. But not everyone loves the intensity. You can temper the strong flavor by removing the rind completely.
If you’re like me and enjoy the Camembert rind, leave it intact but score the top of it in a deep crosshatch pattern using a sharp knife. This will allow the herbs to mingle with the cheese as it bakes.
Don’t be afraid of seasoning.
Potatoes are a wonderful platform for all kinds of herbs, and Camembert’s strong flavor stands up well to generous seasoning.
We used a hefty sprinkling of salt and pepper, some chopped garlic and Herbes de Provence, a mixture of dried rosemary, oregano, thyme, savory and marjoram.
If you don’t care for Camembert:
Camembert is a round French cheese that comes in a small wooden box and is similar to Brie. Brie has a much lighter, more fruity taste that is slightly less intense compared to Camembert.
You can use Brie in this recipe but be aware that the wood box is important here, so select a Brie with the necessary packaging. You’ll use that box later to corral your sliced potatoes and reserve room for the cheese.
