Main Course, Side Dish

Baked Camembert and Potatoes

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Baked Camembert and Potatoes


  • 3 to 4 small or medium potatoes
  • ½ stick butter
  • 2 Tbsp Herbs de Provence
  • salt and pepper to taste
  • 1 clove garlic finely chopped
  • generous pinch of fresh rosemary leaves


  • 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.