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Raclette served with Baked Potatoes, Bundnerfleish, Gherkins, Pickled Onions, Apple and Tomatoes

Raclette, a delicious alpine cheese heated, melted and scraped onto cooked potatoes,

Course Lunch, Main Course, Supper
Cuisine Swiss
Keyword Melted Cheese Poatoes, potatoes
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 4 - 6 raclette potatoes
  • 2 - 3 teaspoon olive oil
  • sea salt
  • 4 - 6 slices of raclette cheese
  • 6 - 10 slices of dried meats such as Bundnerfleisch
  • ½ - 1 apple
  • 3 - 4 cherry tomatoes
  • a few gherkins
  • a few pickled onions
  • freshly grond black pepper

Instructions

Equipment

  1. oven proof dish

  2. baking tray

  3. foil squares

  4. chopping board and knife

Method

  1. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 2

  2. Prick the potatoes all over with a fork and put in a microwave and oven safe bowl. Microwave for 2 minutes. Turn the potaoes over and blitz for a further 2 minutes.

  3. When the potatoes are cool enough to handle, rub each with ½ teaspoon olive oil and sprinkle with sea salt. Put in the oven for 20 minutes or untl soft

  4. 5 minutes before the potatoes are ready, lightly oil 4 squares of kitchen foil and lay on a baking tray. Place a square of raclette cheese in the centre of each one.

  5. Meanwhile prepare the rest of the ingredients: slice the apple, halve the tomatoes, roll the meat and drain the gherkins and pickled onions. Lay out on serving plate.

  6. When the poatoes are cooked, put the cheese in the oven for 3 minutes.

  7. Carefully slice the hot potates and put on the serving dish.

  8. When the cheese is ready, carefully scrape on top of each potato and sprinkle with black pepper.