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By Chef de Cuisine
Serves: 3
If they like it, it serves 3 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 45 minutes
Totaltime: 1 hour 5 minutes

The recipe is adapted from The French Market by Joanne Harris and Fran Warde.


  • 1 1/2 pounds (700g) potatoes, cut into 3 cm cubes
    1/2 pound (250g) savoy cabbage, finely sliced
    1 clove of garlic,crushed
    1-2 green chiles, seeded and chopped
    salt to taste
    coarsely ground black pepper
    1 egg, lightly beaten
    3 tbs olive oil
    1/2 pound (200g) cherry tomatoes
    6 ounces (150g) Camembert, finely sliced
    olive oil, extra to oil baking dish


  • Preheat oven to 180°C.
    Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
    Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
    Oil oven proof dish.
    Spoon mixture into dish.
    Arrange cherry tomatoes and Camembert on top.
    Bake for 45 minutes until golden.
Have you tried the recipe?

Tourte au camembert - Potato Cabbage and Camembert casserole

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