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RACLETTE HASSELBACK POTATOES

INGREDIENTS:

8-10 medium sized potatoes

100g butter

50ml Olive oil

3 teapsoons Herbs de provence, salt & pepper

200g Raclette

METHOD:

1. Preheat oven to 220 degrees celcius

2. Cut potatoes into thin slices - not the whole way through so they stay together

3. Melt butter and add olive oil, herbs, salt and pepper and mix together

4. Use a brush to cover the Potatoes with 1/2 of the butter and herb mix. Place on a tray and cook in the oven for 20 minutes

5. Pull the potatoes out and cover them with the rest of butter and herb mixture and re-bake for another 30 minutes.

6. Slice up raclette into small pieces. Place pieces of raclette between each slice of the potatoes. ** You could also add pieces of parma or prosciutto between the potato slices if you want.

7. Grill for the last 5 minutes until cheese is melted 

8. Add some paprika or herbs at the end if you want more flavour.

 

 

 

 



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