in Recipes

Raclette – potatoes

updated

Spread the love

Ingredients for 4 servings:

  • 700 g potatoes, cooked and peeled
  • 400 g leek
  • 2 tbsp olive oil
  • some salt and pepper
  • 8 tbsp white wine
  • 150 g cheese (raclette)
  • some parsley, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with white wine

Clean the leeks, slice them, and sauté them in oil in a small saucepan for about 2 minutes. Cut the boiled and peeled potatoes into slices about 5 mm thick. Cover a large baking tray with aluminum foil and cover with potato slices. Arrange the leek rings on top. Season with salt and pepper to taste. Carefully and evenly pour the white wine over the potatoes and spread the cheese on top. Cover with aluminum foil, seal tightly, and heat on the grill for about 10 minutes or cook in the oven for about 20-25 minutes. Serve garnished with some fresh parsley. Perfect for a barbecue in the summer or for using up leftover raclette cheese in the winter.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raclette – potatoes

Avocado cream