Camembert/Brie Potato Pie

The last time I ate this I was 16 years old and eating at a relative of my boyfriends “relos” house. He always hated it when we had to go, I on the other hand loved it. His relatives were of Italian heritage and they, along with the wealth of multicultural friends I had during highschool, taught me how to eat well! I remember this dish vividly although I did not ask for the recipe, it was so delicious as was my first taste of Frangelico I was offered after dinner. I will always be grateful for such experiences.

This is a wonderful dish that is easy to prepare ahead of time, refrigerate and pop in the oven when required, perfect for dinner parties as a side dish or served with a crisp salad for lunch on a cool day. Here is my interpretation of a long-held memory tweaked with the experience of a few years in between. Honey and cheese are a match made in heaven that I first tried in a french restaurant on toast! Sounds weird tastes amazing ūüôā

Camembert/Brie Potato Pie

Camembert/Brie Potato Pie


1                          wheel of brie or camembert cut into eight wedges

500g                   peeled potatoes

2                          garlic cloves squashed against the chopping board

60 g                    butter

splash  milk

1/4 cup              grated cheese

1 tablespoon    fresh thyme leaves

1 onion               sliced finely

1                           teaspoon honey

extra oil

camembert/brie potato pie


  1. Pre-heat oven to 200 degrees C.
  2. Boil potatoes and garlic  in salted water for 10 mins or until soft.
  3. Whilst cooking potatoes prepare onion, thyme and 20 g of the butter ready for cooking in a small saucepan.camembert/brie potato pie
  4. Drain potatoes, remove garlic skin and garlic if desired.
  5. Mash potato with milk and remaining butter.
  6. Cover the base and sides of 20cm dish with mash potato,
  7. Place brie wedges on top,  spoon the rest of the mash around the wedges pushing potato between the spaces.
  8. Leave the top rough sprinkle with cheese. Bake for approx 30mins until the cheese has browned on top.
  9. Whilst baking slowly cook onions in the saucepan with the thyme leaves butter and some extra oil is required.
  10. Turn up the heat on the onions when the pie is ready. To frizzle them, cook on high till brown. Add the honey at the last moment stirring off the heat. Pour over the pie.
  11. Garnish with thyme leaves and flowers if you have them.


Enjoy! Namaste Liz ūüôā


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