Melted raclette over potatoes is a specialty of the French Alps and is traditionally served with mustard, cornichons and pickled onions.
- 650 gm waxy potatoes, such as Dutch cream, cut into 2cm pieces
- 125 ml clarified butter (½ cup)
- 250 ml pouring cream (1 cup)
- 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
- 1Preheat 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.
- 2Meanwhile, 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.
Drink Suggestion: Vin jaune or dry sherry. Drink suggestion by Max Allen