Potato gratin with raclette
for 4 serves
1 ovenproof baking dish of approx. 2 l
1 kg mealy potatoes (raw)
300 g raclette cheese, coarsely grated or cubed
2 chopped garlic cloves
4 dl milk
1 dl cream
1,5 tsp salt
2 pinches of nutmeg
A bit of lightly crushed “Saint Luc” spice mixture or pepper
Preparation: about 20 mins
Cooking time: about 50 mins
1. Preheat conventional oven to 200°C (convection oven to around 180°C). Cut potatoes into even 2 - 3 mm slices. Layer into a baking dish along with half of the cheese and garlic.
2. Topping: mix milk, cream, salt and nutmeg together and pour over potatoes.
3. Cook for 50 - 60 mins on the second lowest oven rack. 5 minutes before the end, spread the remaining raclette cheese over the gratin and let melt.
4. Garnish before serving.
Tip: Insert a knife into the dish to see if it is done.
Author: Antonia KochRaclette Suisse