Remove the Camembert from its wooden box and set the cheese aside. Place the bottom of the wooden box into the center of a round baking dish or a small cast iron skillet.
Peel and evenly slice the potatoes. Place them in a row around the sides of the baking dish/skillet, keeping the cheese box securely in the middle.
Melt butter in a bowl or measuring glass. Add the Herbs de Provence seasoning and salt and pepper to the melted butter and whisk to combine.
Drizzle about half of the butter mixture on top of the potatoes and set the remaining butter aside.
Place potatoes in the oven and bake at 400°F for about 40 minutes.
Carefully remove the cheese box from the potatoes and toss it away. Remove the plastic packaging from the Camembert cheese and either score the top of the cheese with a crosshatch pattern or remove the top and side rind entirely.
Place the cheese in the center of the potatoes where the box previously was.
Add the chopped garlic and rosemary to the remaining melted butter mixture and drizzle over the cheese and potatoes.
Return to the oven and bake for another 15 minutes, or until the camembert is melty and hot.
Serve immediately.
