Potatoes with Raclette cheese, coriander and pomegranate seeds
Raclette grill pans or Raclette grill and pans
600 g Gschwellti (potatoes cooked in their skins) from waxy potatoes, sliced
Clarified butter or butter
600-800 g Raclette cheese, sliced
1 bunch coriander or parsley, chopped
1 deseeded pomegranate
Preparation: 15 mins
1. Put some clarified butter or butter in the pan, add potato slices, and grill on both sides until crisp. Add salt.
2. Top potato slices with cheese and let melt under Raclette grill. Add pepper and garnish with herbs and pomegranate seeds.
Author: Antonia KochRaclette Suisse