John Myers
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Ingredients
Raclette grilled potatoes with ham and cheese coating:
- 4 Potatoes, large, quartered alongside
- 1 tsp Freshly grated nutmeg
- 2 tbsp Cooking oil
- 16 pieces Celery with leaves
- 8 slices Smoked ham, halved alongside
- 8 slices Processed cheese. halved
- 4 Herb butter Café de Paris
Instructions
Prepare:
- Cut the peeled potatoes into quarters and marinate with a little oil and nutmeg, and brown them in the pan, cut the ham slices in half lengthways, cut the celery and cut the cheese and put everything on a plate.
Wrap the grill package:
- Roll up 2 pieces of potato and a piece of celery with a slice of ham, put them on the grill and grill them briefly, turning several times. Finally, cover with a slice of cheese and let it melt slightly. It is best to serve the finished barbecue snacks hot.
Fits to:
- Fresh salad, dips and barbecue sauces, grilled meat, apple slices and fried onions.
Nutrition
Serving: 100gCalories: 495kcalCarbohydrates: 4.5gProtein: 0.6gFat: 53.6g
