This baked camembert with thyme baby potatoes is pure comfort in a dish - melty, creamy cheese paired with crispy, golden potatoes infused with thyme and garlic. Perfect for sharing as an indulgent starter, party centrepiece, or relaxed weekend treat, it’s everything you want in a cosy, crowd-pleasing dish. It's ideal for Christmas, date night or dinner with friends.
Simple ingredients, minimal prep, and maximum flavour - this recipe never fails to impress. Try adding some roasted cherry tomatoes for extra colour and sweetness.
We like to enjoy it as an alternative to a cheeseboard or serve as part of a charcuterie board or grazing platter with some crusty baguette, crudités, or pickles. It's also delicious served as a sharing starter or casual main course, with a glass of dry white wine or sparkling cider!
Tips
- Optional variations:
- Garnish with a drizzle of honey, sprinkle of chilli flakes or some toasted nuts.
- Honey and walnut – drizzle the camembert with honey and sprinkle with chopped walnuts before baking.
- Garlic and rosemary – replace thyme with rosemary and tuck garlic slices into the top of the camembert for a deeper, aromatic flavour.
- Cranberry – top the camembert with cranberry sauce for a festive feel.
- Enjoy this baked camembert with thyme baby potatoes recipe shared as a starter or as part of a selection of party canapés.
Frequently Asked Questions
Yes - as long as it’s stapled (not glued) and labelled oven-safe. Alternatively, bake in a small ceramic dish.
Yes, brie works beautifully — it’s milder but still melts deliciously.
The cheese should feel soft to the touch and wobble slightly in the centre - don’t overbake or it can split.
Yes – season and bake ahead of time, then roast for 10 minutes before serving to reheat and crisp.
Add a drizzle of truffle oil, sprinkle with toasted walnuts, or serve with crusty bread and caramelised onion chutney.
Try crusty bread, roasted vegetables, grissini, or apple slices for a sweet-savoury twist.
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HOW TO MAKE THIS BAKED CAMEMBERT WITH THYME BABY POTATOES
Ingredients
- 600g baby potatoes, halved
- 1.5 tbsp olive oil, plus extra for drizzling
- 1 clove garlic, crushed
- 0.5 tsp dried thyme
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 1 wheel of camembert cheese (approx. 250g)
Instructions
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking paper.
- Toss the halved baby potatoes in a large bowl with the olive oil, crushed garlic, dried thyme, salt and freshly ground black pepper.
- Spread the seasoned potatoes evenly on the prepared baking tray. Roast for 35 to 40 minutes, turning them halfway through, until they are golden brown and fork-tender.
- While the potatoes are roasting, unwrap the camembert and place it back into its wooden casing (or a small oven-safe dish). Score the top rind in a crisscross pattern with a knife.
- For the last 15 minutes of the potatoes cooking time, place the camembert dish on the same baking tray (or a separate one, if needed) and bake until the cheese is soft and gooey in the centre.
- Carefully peel back the rind on the camembert. Transfer the potatoes and camembert to a serving plate or platter and serve immediately.
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Baked Camembert with Thyme Baby Potatoes
Equipment
Ingredients
- 600 g (1.3 lb) baby potatoes halved
- 1.5 tbsp olive oil plus extra for drizzling
- 1 clove garlic crushed
- 0.5 tsp dried thyme
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 1 wheel of camembert cheese (approx. 250g)
Instructions
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking paper.
- Toss the halved baby potatoes in a large bowl with the olive oil, crushed garlic, dried thyme, salt and freshly ground black pepper.
- Spread the seasoned potatoes evenly on the prepared baking tray. Roast for 35 to 40 minutes, turning them halfway through, until they are golden brown and fork-tender.
- While the potatoes are roasting, unwrap the camembert and place it back into its wooden casing (or a small oven-safe dish). Score the top rind in a crisscross pattern with a knife.
- For the last 15 minutes of the potatoes cooking time, place the camembert dish on the same baking tray (or a separate one, if needed) and bake until the cheese is soft and gooey in the centre.
- Carefully peel back the rind on the camembert. Transfer the potatoes and camembert to a serving plate or platter and serve immediately.
Notes
- Optional variations:
- Garnish with a drizzle of honey, sprinkle of chilli flakes or some toasted nuts.
- Honey and walnut – drizzle the camembert with honey and sprinkle with chopped walnuts before baking.
- Garlic and rosemary – replace thyme with rosemary and tuck garlic slices into the top of the camembert for a deeper, aromatic flavour.
- Cranberry – top the camembert with cranberry sauce for a festive feel.
- Enjoy this baked camembert with thyme baby potatoes recipe shared as a starter or as part of a selection of party canapés.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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