Pommes de terre au camembert

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By Colette de Beziers

Territory located between land and sea, Normandy is a region where it is good to eat. Seafood lovers are particularly spoiled with a choice of oysters, mussels, scallops, shellfish and seafood of all kinds, plaice, cod, pollock, turbot, sole etc... 

As for fans of local products, they will be just as enchanted by the famous Norman cheeses - camembert, Pont l'évêque or Livarot - its fresh cream and tripe à la mode de Caen. Try this delicious and simple recipe:

 

Pommes de terre au camembert

 

Serves 4

Preparation: 20 minutes

Cooking time: 20 minutes

Oven: 180 C

 

Ingredients:

Potatoes (per example Morris piper)

Soft butter for the dish

1 ripe camembert

125 ml of single cream

1 finally chopped clove of garlic

Drizzle of olive oil

Salt and pepper


Method:

  • ·         Boil the potatoes in their skins until just soft
  • ·         Butter the sides of an oven dish
  • ·         Place the camembert in the center of the dish
  • ·         Peel the potatoes and cut them into chunks
  • ·         Place the potatoes in the oven dish around the camembert
  • ·         Poor the cream and sprinkle the garlic over the potatoes
  • ·         Drizzle the olive oil on the camembert
  • ·         Add seasoning
  • ·         Bake in the oven for 20 minutes

My tips

  • ·         Serve with a crispy green or chicory salad
  • ·         Add a sprig of rosemary in the center of the camembert

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