RACLETTE
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Provided by Miriam Nice
Categories Buffet, Cheese Course, Starter, Treat
Number Of Ingredients 16
Steps:
- Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
- Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.
Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium
RACLETTE RECIPE POTATOES
Besides meat, I always want to eat something vegetarian at my raclette dinner party. This raclette recipe potatoes are delicious flavored and therefor great to bake on the raclette.
Provided by Andréa
Categories Dinner
Time 5m
Number Of Ingredients 6
Steps:
- Mix in a big bowl the oil, thyme, oregano and rosemary.
- Mix the potatoes through the oil mixture.
- Cover the potatoes and store them in the refrigerator for about an hour (so the flavor will be in the potato and not only in the oil)
- Melt butter in a raclette pan
- Bake the potatoes in a pan.
- Sprinkle some sea salt and pepper on top.
Nutrition Facts : Calories 129 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
RACLETTE WITH POTATO ROUNDS
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.
RöSTI POTATOES WITH RACLETTE
Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)
A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.
Provided by Tinkerbell
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
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.
RACLETTE
Raclette is a traditional Swiss dish that dates back to the time when cowherds would pasture their animals high in the Alps and camp alongside them. There, they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, pickles and ham for the most rustic of meals. Raclette comes from the French verb racler, to scrape.
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.
BAKED RACLETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.
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.
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)
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