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Raclette Potatoes au Gratin

Raclette Potatoes au Gratin

A rich, melt-in-your-mouth version of Potatoes au Gratin, where France’s revered Raclette cheese is the star, adding depth and indulgence to a classic dish.

Raclette, originally from the Savoy region in the Alps, is a semi-hard cow’s milk cheese known for its exceptional melting properties. It’s traditionally melted on a special heater and scraped onto boiled potatoes, pickles, and cured meats—a dish also called Raclette (how easy is that?). The cheese’s unique taste is mild, slightly tangy, but still full-bodied and bold.

Raclette Potatoes Au GratinIn this version of a classic Potatoes au Gratin, Raclette takes center stage, enriching the layers of Yukon Gold potatoes with flavors of the mountains. It’s as simple as it is delicious.

See Also
Murrays Cheese

Thinly sliced potatoes are layered in a buttered cast-iron skillet, lavishly topped with a blend of crème fraiche, heavy cream, and garlic. Each potato layer receives a generous sprinkle of Raclette. Heat, potatoes, cream, cheese – there really isn’t much more anyone can ask for.

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Raclette Potatoes Au Gratin

Raclette Potatoes au Gratin


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5 from 2 reviews

  • Author: Honest Cooking
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 portions 1x

Description

A rich, melt-in-your-mouth version of Potatoes au Gratin, where France’s revered Raclette cheese is the star, adding depth and indulgence to a classic dish.


Ingredients

Units Scale
  • 2 Tbsp butter
  • 1 clove grated garlic
  • 10 ounces crème fraiche
  • 1/2 cup heavy cream
  • 2 lb yukon gold potatoes
  • 1/2 tsp salt and pepper
  • 8 ounces Raclette (grated)

Instructions

  1. Heat oven to 400F degrees
  2. Butter a large cast iron skillet
  3. Slice potatoes in thin even rounds (a mandolin works the best).
  4. Whisk together the crème fraiche and the cream with the grated garlic.
  5. Add salt and pepper to taste.
  6. Create layers with the potatoes, overlapping, in the skillet.
  7. Top each layer with crème fraiche / heavy cream / garlic mixture.
  8. Sprinkle a little Raclette on top of each layer (save half for topping).
  9. Repeat until all potatoes are in the skillet.
  10. Bake at 400 for 40-50 minutes.
  11. Top with the rest of the grated Raclette, and place under the boiled until the cheese is golden brown and melted (about 1-2 minutes)
  12. Serve with pickles, on the side of your favorite protein.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Side
  • Method: Baking
  • Cuisine: French
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