Best Potatoes Raclette Recipes

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Steps:

• Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
• When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)

Steps:

• Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
• Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
• Cut the cheese into thin slices.
• Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
• Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
• Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

RöSTI POTATOES WITH RACLETTE

Steps:

• Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
• Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
• Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
• Remove to a cutting board and cut into wedges to serve.

MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)

Steps:

• Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
• When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
• At once, place the four plates on the rack lowest to the source of heat.
• In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
• Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.

POTATOES WITH RACLETTE CHEESE AND GARLIC

Steps:

• Wrap potatoes and whole garlic individually in foil. Place in a disposable baking dish.
• Cook in covered BBQ, using indirect heat, following manufacturer's instructions, 30 min's or until garlic is tender, remove garlic from dish.
• Cook potatoes for a further 20-30 min's until tender.
• Cut garlic in half, squeeze out pulp into a small bowl, stir in butter and combine well.
• Partially unwrap potatoes, cut length ways down the centre, being careful not to cut all the way through potato or foil.
• Open out potatoes and cup foil around them.
• Divide butter mixture among the potatoes, top with cheese.
• Place in baking dish and return to the BBQ, cook covered, using indiect heat again, for a further 15-20 min's or until cheese mealts and bubbles.

POTATOES RACLETTE

Steps:

• Place rack in center of oven and preheat to 400 F. Generously butter a 13x9x2 glass or ceramic baking dish. Whisk creme fraiche(or milk and whipping cream mixture) and whipping cream in medium bowl to blend. Arrange crushed garlic in bottom of baking dish, arrange layer of potatoes on top of garlic, overlapping slightly. Drop 1/3 of whipping cream mixture (about 1/2 cup)over the top of potatoes & spread evenly, sprinkle 1/2 tsp salt, 1/4 tsp pepper & 1/2 tsp thyme and grated onions on the layer. Repeat layering until all potatoes are used. Bake 30 minutes, reduce oven temp to 350 and continue to bake until potatoes are tender. Remove from oven and sprinkle top generously with raclette cheese and grated cornichons. Place under broiler until cheese is melted and golden brown. (Note, more garlic may be added to taste with each layer of potatoes)

MELTED RACLETTE CHEESE WITH MARBLE POTATOES AND PURSLANE

Steps:

• Serve:
• 1 pound raclette, thinly sliced
• Purslane, for garnish
• To make the marble potatoes:
• Preheat the oven to 300 degrees F.
• Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife.
• To make the potato puree:
• In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;
• To serve:
• Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane.

POTATOES RACLETTE

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a medium casserole dish.
• Place 1/3 of the potatoes in the dish, season, and top with 1/3 of the cheese.
• Repeat two more times.
• Pour on the cream.
• Cover and bake for 45 minutes.
• Remove the cover and bake 15 minutes longer.
• Allow to cool slightly before serving.