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Untraditional Raclette
Raclette Improvisée
- Makes
6 to 8
Main-Course Servings - Difficulty
Easy
Published 2002
While the results of this raclette are almost identical to the traditional version made in front of a roaring fire, the appearance is more reminiscent of a gratin. The advantage to this version is that you need neither a fire nor a raclette maker—only a hot oven.
Ingredients
1 ½ to 2 pounds 675 to 900 g
Method
Cut the rind off the raclette and cut it into ¼-inch-thick [.5 cm] slices.
Put the potatoes in a pot with enough cold water to cover by a couple of inches, bring to a boil over high heat, and immediately turn down the heat to maintain a gentle simmer. When the potatoes can be penetrated with a knife but still offer a slight résistance—anywhere from 15 to 20 minutes, depending on how big
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