Baked baronet cheese with herbs and garlic roast potatoes
- October 2021
- Serves 4-6
- Hands-on time 5 minutes
Baronet is a full-bodied soft cheese from Wiltshire. Try baking it with herbs for a British take on fondue, then dip garlic roast potatoes into the golden, gooey centre.
If you liked this, you’ll love our fire and whiskey baked cheese.
- 14.1g (7.6g saturated)
- 15.3g (1.3g sugars)
- 1 round baby baronet cheese
- Small bunch thyme
- 3-4 rosemary sprigs
- 500-600g small waxy potatoes (we used la ratte), larger ones cut in half
- 1 garlic bulb, halved horizontally
- Glug olive oil
You’ll also need
- Small ovenproof dish (slightly larger than the cheese)
- Large oven tray
- Heat the oven to 180ºC fan/gas 6. Put the cheese in the ovenproof dish. Using a small sharp knife, make 3-4 cuts in each direction on the top of the cheese, about 1cm deep. Push a few sprigs of thyme and rosemary into the slits, then set aside.
- Spread the potatoes over the oven tray, then toss with the garlic, oil and remaining herbs. Roast for 30 minutes.
- After 30 minutes add the cheese to the tray with the potatoes and cook for 15-20 minutes or until the cheese is soft and oozy and the potatoes are tender and golden. Squeeze out the roasted garlic over the roast potatoes, then serve the cheese alongside for dipping.
Next time: Serve the baked cheese with cured meats, pickles and crusty bread.
Baronet is a rich, full-bodied soft cheese from Wiltshire. Serve it with a glass of dry white or bourbon, says Patrick McGuigan, or bake it for a British version of fondue using this recipe.
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