Smashed Chats with Camembert and Dill

This is a simple way to prepare potatoes for dinner--with a flavour that will knock your socks off.

Ingredients

• 700g Potatoes, unpeeled, small, waxy
• 2 Tbsp Butter, melted
• 250ml Thickened Cream
• Salt and pepper, to taste
• 20g Dill (small bunch), fresh, stems removed
• 200g Camembert or Brie (small cheese wheel)

Method

1. Set the oven at 200degC.
2. Cook the potatoes gently in (only just) boiling, lightly salted water for about 20 minutes until just tender.
3. Meanwhile, use your fingers to coat the inside of a small (3-4 litre) lidded casserole dish with the butter.
4. Roughly chop the dill, place most of it in a small bowl, along with the cream (reserve a few sprigs for garnish). Season with salt and pepper. Mix well. Set aside.
5. Drain the potatoes, and allow to steam for a few minutes. Place them in the casserole dish. Press slowly and firmly onto each potato with the back of a spoon, lightly crushing them and opening them up. Brush each potato with butter.
6. Slice the cheese thickly or break into large pieces. Tuck the cheese amongst the potatoes, then pour the dill cream mixture around the potatoes. Cover with a lid and bake for 25 minutes, then remove the lid and continue baking for a further 20 minutes until the potatoes are slightly browned.
7. Scatter with the remaining dill and serve.