Garlic Roasted Potatoes Topped with French Raclette
Raclette means “to scrape.” A simple internet search for raclette will show you a story about how shepherds of old in the hills of France would warm raclette cheese near a fire or over a hot rock and then scrape the gooey cheese onto their potatoes. The delicious combination of cheese and potatoes has stood the test of time; scraping melted raclette onto a pile of roasted potatoes is done for show in the fanciest of fancy restaurants, but it is still a go at home for those seeking a simple comfort dish. Serves 4 to 6.
- 5 to 6 medium yukon gold potatoes, sliced into rounds about 1/4-inch thick
- 2 to 3 Tbsp. Sigona’s Garlic Oil (Mix it up! See our other infused oils to add a different flavor to suit your taste.)
- Salt and pepper, to taste
- About 4 oz. Raclette cheese
Directions: Preheat oven to 425°F.
Pile the sliced potatoes on a rimmed baking sheet and toss with the olive oil, salt and pepper. Spread the potatoes out in a single layer and bake for about 22 to 25 minutes, flipping half way through. When done, the potatoes should be fork tender but not browned.
Allow potatoes to cool a few minutes and then transfer to an oven-proof dish, arranging in a circular pattern, if desired. Season with a little more salt and pepper, to taste.
Add on the cheese in one of two methods:
1). Slice the raclette and lay over the top of the potatoes. Place the dish in the oven under the broiler (low) and cook for about 4 to 5 minutes or until the cheese is melted and gooey. Remove from the oven and serve.
1). Warm a medium nonstick skillet over medium-low. Hold the raclette and move it around in the pan so it warms up and starts to become gooey. When it has begun to melt, quickly scrape the melted cheese over the top of the potatoes. Serve.