Camembert and Potato Terrine

by Finy (follow)
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This is a meal you make the day before, and put in the fridge to set overnight.

It is eaten cold and is great in hot weather with a salad. It is something different that could not fail to impress!

Preparation Time: 40 minutes plus overnight
Cooking Time: 50 minutes
Serves: 4 - 5

3 potatoes, unpeeled
1 very large Granny Smith apple
60 g butter
1 tbsp olive oil
100 g Camembert, very thinly sliced
2 tbsp parsley, chopped

Parboil the potatoes in salted water for about 15 minutes - depending on their size.

Drain and cool them and when cool enough to handle, peel them and cut into slices about a cm thick.

Core and slice the apple into about 5 mm thick rounds.

Heat half the butter and half the oil in a pan and cook the potatoes once the oil is hot, until lightly golden.


Drain them on paper towels.

Heat the remaining butter and oil and lightly cook the apple until it is golden, and then also drain on paper towel.

In a small Pyrex or ovenproof dish, line with baking paper, and preheat the oven to 180/160 fan forced.

Put a layer of potato in the base of the dish.

Add a layer of apple, and the Camembert.


Sprinkle with the parsley, and season with salt and pepper to taste.

Build up these layers, ending with a layer of potato.

Spray some oil on a piece of foil and cover the terrine, sealing well. Put it in a baking dish, and half fill the dish with water.

Bake for 20 minutes, and then remove from the oven and put a weight on top - I used two full tins.

Chill overnight, turn out onto a plate.


Slice, and serve - I made a small salad with it.


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