Après ski anyone? After a day out on the slopes with friends, why not indulge in the quintessential après ski snack - Raclette with Potatoes. This winter recipe is quite simple and requires just 3 ingredients - melted Raclette cheese, soft boiled potatoes and sweet and tangy cornichons. This dish is cheesy, creamy, crunchy and couldn’t be more delicious! So, whether you ski or just après ski, this easy and quick snack is for you!
Raclette is a semi-hard cow’s milk cheese with origins in Valais, Switzerland. This cheese is creamy, fruity, funky, nutty, salty, slightly sweet and tangy. It’s meltability factor is like no other! Raclette is typically prepared using a Raclette machine or grill. The cheese is heated until melted and scraped onto your accoutrements, such as boiled potatoes. Now, if you don’t have a Raclette machine at home, fear not. This dish can be made using your trusty oven. My Raclette with Potatoes recipe calls for arranging slices of Raclette over fork tender, boiled baby potatoes and broiling it in the oven until melted and ooey and gooey. It’s served alongside pickled vegetables, such as cornichons, as well as stone ground mustard. Other accompaniments include: bread, cured or grilled meats, such as coppa ham or sausage, and lettuce with a light vinaigrette.
Whether you are looking for something to satisfy your hunger after a day of skiing, an appetizer or snack to serve at your next dinner party or game night, a cozy date night dinner idea or something to warm you up on a cold winter’s day, then you’ll have to give my Raclette with Potato recipe a go! This dish couldn’t be easier to make, uses a handful of simple ingredients and requires minimal effort to achieve maximum results! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting après ski recipes, try my Baked Brie with Honey, Puff Pastry Tarts with Ham, Apple & Brie, Homemade Tomato Soup, Croissant with Strawberries & Cream and Mulled Apple Cider recipes!
Prep Time: 1 minute
Cook Time: 30 - 35 minutes
Total Time: 31 - 36 minutes
Serves: 4 - 6
Ingredients:
680g baby potatoes, rinsed
1/2 Tbsp plus 1/2 tsp kosher salt, divided
Cold water, for boiling (approx. 6 cups)
200g Raclette, sliced and halved
1/3 cup cornichons
Whole grain mustard, for serving
Additional cornichons, for serving
Bread, cured or grilled meats and lettuce with vinaigrette (optional), for serving
Instructions:
Preheat the oven to a LOW broil and set aside a large cast iron skillet.
To a large saucepan, add the baby potatoes, 1/2 Tbsp salt and enough water to cover the potatoes by at least 1 inch. Cook for 25 - 28 minutes over high heat or until fork tender.
Drain the potatoes and transfer them to a large cast iron skillet. Season with the remaining 1/2 tsp salt.
Arrange the Raclette slices, in a single layer, on top of the potatoes, ensuring that each potato is coated in cheese.
Broil on LOW for 5 - 7 minutes or until the cheese has melted. Keep an eye on the cheese starting at the 3 minute mark, as oven temperatures may vary.
Remove the skillet from the oven and garnish with 1/3 cup of cornichons. Serve the Raclette with Potatoes alongside stone ground mustard and additional cornichons. Enjoy!
