Raclette Gratin

Ingredients for 4 servings:

• 1 kg potatoes, preferably small
• 500 g cheese (raclette cheese), sliced
• 1 tbsp oil (sunflower oil) for the molds
• 4 small onions, small
• 8 slice(s) pineapple, from the can (approx. 280 g)
• 400 g mushrooms, fresh
• 80 g pepper
• 80 g gherkins (cornichons)
• 80 g onion(s) (shell onions)
• 4 pears, well ripe
• 120 g cherry(s) (heart cherries from can or jar)
• 120 g mixed pickles
• 120 g baby corn from the jar
• Salt
• pepper
• curry powder
• Paprika powder (alternatively Raclette spice mix)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

in four variations

Peel the potatoes, boil them in a little water for about 10 minutes (halve larger ones) and then arrange them in four well-oiled gratin dishes. These variations are intended for one dish each. Preheat oven to 220°C. Variation 1: Peel the onion, slice into thin rings, and place on the potatoes. Drain the pineapple, cut into pieces, and add to the onions. Clean the mushrooms and cut them into not-too-small pieces, also add to the potatoes. Season everything, then cover with raclette cheese and season again. Variation 2: Clean the fresh peppers, slice them into fine strips, and place them on the potatoes with the drained shallots. Drain the gherkins, chop them up a bit, also add to the potatoes, arrange the cheese on top, and season. Variation 3: Peel the pear, quarter it, remove the core, then cut into not-too-thin slices and place on the potatoes along with the drained cherries. Arrange the cheese on top and season. Variation 4: Cut the mixed pickles and baby corn into small pieces, if desired. Place them on top of the potatoes, top with cheese, and season. Place the gratin dishes in the upper third of the oven and bake until the cheese has formed a light crust (takes about 15 minutes). Serve directly from the dishes.