Recipe: Raclette over roasted potatoes with garlic, shallots and rosemary
A delicious twist on a classic raclette – perfect for a comforting winter meal
Raclette cheese drizzled over roasted potatoes
Ryland Peters and Small
This classic raclette dish is traditionally served with boiled new potatoes, cornichons and pickled onions. Here the potatoes are roasted alongside shallots and garlic flavoured with rosemary and bay leaves. Once the vegetables are al dente they are ‘smashed’, drizzled with more olive oil and roasted again until they have a crispy, golden crust. At this stage they can now be transferred to the table for diners to help themselves and then the melted Raclette is spooned over.
Serves 6
Ingredients
- 8 garlic cloves, unpeeled
- 8 small shallots, unpeeled
- 4 bay leaves, lightly bashed
- 2 sprigs of fresh rosemary, lightly bashed
- 1kg unpeeled chat potatoes or similar floury baby potatoes
- 4 tablespoons olive oil
- 200g Raclette, cut into slices
- salt and freshly ground black pepper
- caperberries, silverskin onions and a green salad, to serve
Method
1. Preheat the oven to 200°C (400°F) Gas 6 and line a roasting pan with baking paper.
2. Put the garlic cloves, shallots and herbs into a saucepan and cover with cold water. Bring to the boil and simmer for 1 minute. Immediately drain and refresh the vegetables under cold running water. Pat dry and then peel the garlic and shallots, leaving them whole.
3. Place the potatoes, garlic, shallots, herbs, half the oil and some salt and pepper in the prepared roasting pan and stir so that everything is evenly coated in oil. Cover with foil and cook in the preheated oven for 30 minutes, checking they are al dente. Remove the pan from the oven, discarding the foil and herbs. Using a potato masher, ‘smash’ the potato mixture so it is roughly mashed. Drizzle over the remaining oil and return to the oven. Roast uncovered for a further 10–15 minutes until crisp and golden.
4. About 5 minutes before the potatoes are ready, heat the raclette machine or conventional grill to the highest setting. Place the tray of potatoes on the table for everyone to help themselves. Grill the cheese slices either for 2 minutes or until bubbling and completely melted. Using a wooden spatula, scrape the cheese onto your plate of roasted potatoes and serve with caperberries, silverskin onions and a green salad.
Winter Warmers is published by Ryland Peters & Small (£14.99)
Also featured in this book: French onion soup with Comté toasts
