Potato Raclette Bake

This dish is inspired by a delicious meal of Raclette cheese with boiled potatoes and crispy bacon that we enjoyed in Switzerland and an equally delicious Tartiflette I ordered in Versaille thinking I was ordering some sort of tart but was instead a potato bake.

As Raclette Grills are uncommon here in New Zealand, I have borrowed the idea from the Tartiflette and used the oven to melt the cheese.  The cheese is the star of this dish so use the greater quantity if desired.  Substitute a different sort of melty cheese (try Gruyere or Emmental) or use camembert or brie which heads more in the Tartiflette direction.  Waxy salad or boiling potatoes such as Nadine, Draga or New Season Perlas work best but an all-purpose potato (Moonlight, Vivaldi Gold) will also work ok.
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Potato Raclette Bake

Yield: 4-5

Ingredients

  • 1.2 kg small waxy potatoes
  • 2 cloves garlic
  • 150 g chunk of Pancetta or Bacon
  • 200 g small mushrooms
  • ½ red capsicum
  • ½ green capsicum
  • 3-4 shallots
  • 1 tablespoon butter
  • 150-250 g Raclette cheese
  • Cornichons, optional
  • Pickled onions, optional

Instructions

  • Preheat the oven on to 175ºC on grill (top heat only).
  • Scrub or peel potatoes. Boil in salted water until just tender. Drain and set aside.
  • Crush the garlic. Cut the piece of Pancetta into slices about 5 mm thick, then into batons (lardons). Clean the mushrooms and cut in half. Half and deseed the capsicum then slice thinly. Peel and quarter the shallots.
  • Melt the butter a large skillet or frying pan. Add garlic, Pancetta, mushrooms, capsicums and shallots.
  • Cook over medium heat for about 5-7 minutes.
  • Remove from the heat and transfer to an oven-proof dish if required. Nestle the potatoes into mixture, making sure the dish is large enough to hold the ingredients in a single layer.
  • Thinly slice the Raclette and place evenly over the top.
  • Place in the oven in the top third of the oven. Grill at 175ºC for about 7-10 minutes, keeping an eye on the cheese. Once it is melted and bubbly it is ready.
  • Serve immediately with baby gherkins (cornichons) and pickled onions alongside.
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Smoked Salmon Dip & Bagel Chips
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Leek & Stilton Tart with Wholemeal Yoghurt Pastry
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