Raclette with potato and goat’s cheese


Melted raclette over potatoes is a specialty of the French Alps and is traditionally served with mustard, cornichons and pickled onions.

You'll need

650 gm waxy potatoes, such as Dutch cream, cut into 2cm pieces 125 ml (½ cup) clarified butter 250 ml (1 cup) pouring cream 90 gm soft goat’s cheese, coarsely crumbled 2 tbsp finely chopped chives 500 gm raclette, thinly sliced (see note) To serve: Dijon mustard, cornichons and pickled baby onions

Method

  • 01
  • Preheat oven to 200C. Pat potatoes dry with a tea towel. Heat clarified butter in a frying pan over medium heat, add potatoes, cook in 2 batches, stirring occasionally, until golden and tender (15-20 minutes). Remove potatoes with a slotted spoon, transfer to four 450ml ovenproof serving dishes.
  • 02
  • Meanwhile, bring cream to the simmer in a saucepan over medium heat and season to taste. Remove from heat and whisk in goat’s cheese and chives. Pour over potatoes, top with raclette and bake until golden (13-15 minutes). Serve hot with mustard, cornichons and pickled baby onions.

Note Raclette is available from select delicatessens. You can substitute Gruyère.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vin jaune or dry sherry.

Featured in

Jul 2010

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