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Baked Vermont Creamery St. Albans with Herb Roasted Fingerling Potatoes

Baked Vermont Creamery St. Albans with Herb Roasted Fingerling Potatoes
Serves 2
This simple and satisfying fondue for two features Vermont Creamery’s St. Albans. Spoon molten St. Albans over crispy herb roasted fingerling potatoes for a rich and flavorful crowd-pleasing dish.
  1. 2 pounds fingerling potatoes, sliced lengthwise
  2. 3 tablespoons olive oil
  3. Seasonal herbs such as rosemary or thyme, finely chopped
  4. Maldon sea salt
  5. 1 crock Vermont Creamery St. Albans
  1. Heat oven to 400°F.
  2. Place sliced potatoes on a baking sheet and drizzle with olive oil, herbs, and salt. Toss to coat. Bake until cooked through, about 20 to 25 minutes.
  3. When potatoes have 10 minutes of bake time remaining, add the crock of St. Albans to the baking sheet. Once potatoes are lightly browned and cheese is molten, remove from the oven and serve immediately by spooning cheese over potatoes.
  4. Photo Credit: Carey Nershi of Reclaiming Provincial
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit vermontcreamery.com.