PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
If you’re looking for a hearty, creamy side dish that is perfect for a cold day and can be made with little effort, then look no further than this comforting potatoes raclette.
When it comes to food, my kids cannot seem to agree on anything. One loves burgers, the other is basically a vegetarian. One loves pasta, especially lasagna, the other prefers anything but.
The only time they can agree is if potatoes are involved. They both love potatoes, so obviously we eat a lot of them. Mashed, roasted, baked, twice baked, and the family favorite curly fries. It’s hard not to love curly fries. Delicious and fun to eat.
And cheese makes everything better, especially potatoes. Broccoli cheddar baked potatoes, Parmesan roasted potatoes, cheese fries just to name a few.
I found a recipe using raclette, which is a Swiss cheese that you heat, and then scrape the melted portions to serve with potatoes, cornichons, ham, bread,or pretty much anything you want to cover is delicious melty cheese. It is very similar to fondue, and I am always a fan of food dipped in melted cheese. I had never heard of raceltte, and then I saw it at trader Joe’s later that same day. Pretty sure that was a sign I needed to try it.
For another delicious potato dish, click here for the Potato Farl recipe.
- 1 Tbsp Olive Oil
- 1 clove Minced garlic
- 8 ounces Crème fraiche
- ¼ cup heavy cream
- 1 lb small gold potatoes
- ½ tsp salt and pepper
- 4 ounces Raclette, grated
- heat oven to 400F degrees
- place olive oil and garlic in a large cast iron skillet
- slice potatoes in thin even rounds (a mandolin works the best)
- whick together the crème fraiche and the cream
- layer half of the potatoes, overlapping, in the skillet
- top with half of the crème fraiche mixture
- add remaining potatoes
- add salt and pepper
- bake at 400 for 45 minutes
- top with grated raclette, and place under the boiled until the cheese is golden brown and melted (about 1-2 minutes)
- serve with cornichons