for an easy side dish, it just doesn’t get any better than easy cheesy potatoes raclette
When it comes to food, my kids cannot seem to agree on anything. One loves burgers, the other is basically a vegetarian. One loves pasta, especially lasagna, the other prefers anything but.
Charlie loves broccoli, and Stella won’t eat it. Stella loves zucchini, and Charlie won’t eat it. Usually Charlie will eat the main dish and no sides. Stella eats only the sides.
The only time they can agree is if potatoes are involved. They both love potatoes, so obviously we eat a lot of them. Mashed, roasted, baked, twice baked, and the family favorite curly fries. It’s hard not to love curly fries. Delicious and fun to eat.
And cheese makes everything better, especially potatoes. Broccoli cheddar baked potatoes, Parmesan roasted potatoes, cheese fries just to name a few.
I found a recipe using raclette, which is a Swiss cheese that you heat, and then scrape the melted portions to serve with potatoes, cornichons, ham, bread,or pretty much anything you want to cover is delicious melty cheese. It is very similar to fondue, and I am always a fan of food dipped in melted cheese. I had never heard of raceltte, and then I saw it at trader Joe’s later that same day. Pretty sure that was a sign I needed to try it.
- 1 Tbsp Olive Oil
- 1 clove Minced garlic
- 8 ounces Crème fraiche
- 1/4 cup heavy cream
- 1 lb small gold potatoes
- 1/2 tsp salt and pepper
- 4 ounces Raclette, grated
- heat oven to 400 degrees
- place olive oil and garlic in a large cast iron skillet
- slice potatoes in thin even rounds (a mandolin works the best)
- whick together the crème fraiche and the cream
- layer half of the potatoes, overlapping, in the skillet
- top with half of the crème fraiche mixture
- add remaining potatoes
- add salt and pepper
- bake at 400 for 45 minutes
- top with grated raclette, and place under the boiled until the cheese is golden brown and melted (about 1-2 minutes)
- serve with cornichons
Potatoes raclette are similar to scalloped potatoes and a twist on the classic way to serve the cheese.The potatoes are baked in a skillet and then topped with grated raclette cheese and finished under the broiler. We served them as a side to ham and of course a few cornichons on the side are a must.
Raclette can be hard to find, but Gruyere is a great substitute. I’ve made the potatoes with both, and loved them equally.
Potatoes aren’t just delicious, they are fast and easy to prepare, and are also loaded with nutrition. Potatoes are a good source of antioxidants, vitamin B6, when eaten with the skins on fiber, and have more vitamin C than a medium sized tomato.