Potatoes With Raclette Cheese And Garlic Recipes

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Steps:

• Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
• When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)

Steps:

• Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
• Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
• Cut the cheese into thin slices.
• Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
• Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
• Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

RöSTI POTATOES WITH RACLETTE

Steps:

• Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
• Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
• Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
• Remove to a cutting board and cut into wedges to serve.

POTATOES WITH RACLETTE CHEESE AND GARLIC

Steps:

• Wrap potatoes and whole garlic individually in foil. Place in a disposable baking dish.
• Cook in covered BBQ, using indirect heat, following manufacturer's instructions, 30 min's or until garlic is tender, remove garlic from dish.
• Cook potatoes for a further 20-30 min's until tender.
• Cut garlic in half, squeeze out pulp into a small bowl, stir in butter and combine well.
• Partially unwrap potatoes, cut length ways down the centre, being careful not to cut all the way through potato or foil.
• Open out potatoes and cup foil around them.
• Divide butter mixture among the potatoes, top with cheese.
• Place in baking dish and return to the BBQ, cook covered, using indiect heat again, for a further 15-20 min's or until cheese mealts and bubbles.