These oven baked 4-ingredient camembert potato tartlets are the kind of easy appetizer that looks far more impressive than the effort it takes. They remind me of the simple potluck recipes that disappear first from the table: thin potato slices crisped into little cups, creamy camembert tucked inside, and a sprinkle of thyme to make everything feel just a bit special. If you need a make-ahead party bite for holidays, game days, or casual backyard dinners, this one checks every box without sending you to the store for a long ingredient list.
Serve these tartlets warm on a platter with a simple green salad, fresh fruit, or a board of olives and cured meats if you want to turn them into a fuller spread. They also pair really nicely with sparkling lemonade, crisp white wine, or light beer, and they fit right in beside other easy appetizers at cookouts and potlucks.
Oven Baked 4-Ingredients Camembert Potato Tartlets
Servings: 12 tartlets
Ingredients
2 large russet potatoes, thinly sliced
Directions
1. Preheat the oven to 400°F and lightly grease a 12-cup muffin tin with a little of the olive oil.
2. Layer the potato slices into each muffin cup, overlapping them to form little shells that cover the bottom and sides. Brush the potatoes lightly with the remaining olive oil.
3. Bake the potato shells for 20 to 25 minutes, until the edges are turning golden and the potatoes are starting to crisp.
4. Remove the tin from the oven and place cubes of camembert into each potato shell. Return to the oven for 5 to 7 minutes, until the cheese is melted and bubbly.
5. Let the tartlets cool for 5 minutes, then gently lift them out of the muffin tin and transfer to a serving dish. Sprinkle with fresh thyme leaves and serve warm.
Variations & Tips
Make-ahead tip: You can bake the potato shells a few hours ahead, then add the cheese and do the final bake right before serving. This is especially helpful when you're juggling guests or bringing an appetizer to a potluck.
Herb swap: If you do not have fresh thyme, a small sprinkle of rosemary or chives works well too. Just use a light hand so the herbs do not overpower the creamy cheese.
Potato slicing tip: Slice the potatoes as evenly and thinly as possible so they cook at the same rate. A mandoline makes this quick, but a sharp knife works fine if that's what you have on hand.
Cheese option: Brie can be used in place of camembert for a very similar result. The tartlets will still come out rich, creamy, and crowd-pleasing.
Extra crisp edges: If your potato cups seem a little soft after the first bake, give them a few extra minutes before adding the cheese. Crisp shells hold their shape better and make the tartlets easier to remove from the pan.
