Melted raclette over potatoes is a specialty of the French Alps
and is traditionally served with mustard, cornichons and pickled
650 gmwaxy potatoes, such as Dutch cream, cut into 2cm pieces125 ml (½ cup)clarified butter250 ml (1 cup)pouring cream90 gmsoft goat’s cheese, coarsely crumbled2 tbspfinely chopped chives500 gmraclette, thinly sliced (see note)To serve:Dijon mustard, cornichons and pickled baby onions
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.
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.