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Raclette with potato and goat’s cheese

Australian Gourmet Traveller French alpine recipe for raclette with potato and goat’s cheese.
Raclette with potato and goat’s cheese

Raclette with potato and goat’s cheese

William Meppem
4
20M
40M
1H

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

Ingredients

Method

Main

1.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.
2.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.

Drink Suggestion: Vin jaune or dry sherry. Drink suggestion by Max Allen

Notes

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