In Switzerland when the weather gets cooler we always enjoy our melted cheese and serve it with few other ingredients. This means we either go for a fondue or a raclette. In fact, since the beginning of September I’ve already had raclette four times and I haven’t grown tired of it yet. So for this post I made something inspired from this national dish but instead of boiling the potatoes I baked them and as a final touch I added the cheese on top and let it melt through the layers. For the potatoes I found a nice recipe on layersofhappiness, which matched what I had in mind. In my version of the spuds I added a little less flavourings because raclette is served with simple boiled potatoes and I wanted to stick with the simplicity of the dish. I will make it again… especially if I feel lazy about taking out the whole raclette maker.
Oven Roasted Potatoes Raclette Style
Recipe for 4-6
Prep time: 15-20min
Cook time: 1h 15min-1h 35min
800 g waxy potatoes (preferably all about the same size)
3-4 tbsp. rapeseed oil (+extra to grease baking dish)
Paprika (sweet or spicy)
Salt and pepper
160 g raclette cheese cut into slices (alternatively use Emmetaler or Gruyère)
Heat oven at 230°C.
Grease a baking dish with rapeseed oil.
Make sure that after washing the potatoes they are dry. Slice them into 3-4 mm thick slices and arrange the on a baking tray by overlapping them. Season them with salt pepper and paprika. On top drizzle 2 tbsp. of the rapeseed oil and place in the oven.
Cook for about 35-45 minutes and then drizzle another 1-2 tbsp. oil before baking for another 30-40 min.
Once the potatoes have a nice brown colour add the cheese slices on top and bake for a final 8-10 min. or until it has melted and it’s bubbling. Remove from the oven and serve hot.