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Raclette Potatoes Au Gratin

Raclette Potatoes au Gratin

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


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.


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)


  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

Keywords: potatoes, yukon gold, gratin, au gratin, raclette, french, comfort food

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