Raclette potatoes with spinach salad

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 kg baby potatoes
  • 200 g Carrots
  • 200 g Celeriac
  • 4 TABLESPOONS Cider vinegar
  • 7-10 Tbsp salt, pepper, sugar
  • 4 TABLESPOONS Oil (e.g. rape seed oil)
  • 4 Branches of rosemary
  • 6 Stem(s) Thyme
  • 4 Stem(s) flat leaf parsley
  • 2 discs White bread
  • 1 Onion
  • 2 TABLESPOONS + some butter
  • 180 g Raclette in slices
  • 150 g young spinach

Directions

  1. 1

    Wash the potatoes thoroughly and cook them with their skins in boiling water for about 20 minutes. Peel carrots and celery and cut into very fine strips. For the vinaigrette, whisk vinegar, salt, pepper and 1 pinch of sugar.

  2. 2

    Add oil. Mix vegetable strips and vinaigrette.

  3. 3

    Drain and rinse the potatoes. Wash herbs, shake dry, pluck leaves from the stems and chop. Pluck bread into small pieces. Peel onion and chop finely. Peel potatoes.

  4. 4

    Preheat oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Heat 2 tablespoons of butter in a pan and fry the potatoes for approx. 10 minutes, turning them over. After approx. 5 minutes add onion cubes.

  5. 5

    Season with salt and pepper. Mix the bread and herbs with the potatoes. Grease a casserole dish. Put the potato pan into the baking dish. Spread the raclette on top. Bake in a hot oven for about 15 minutes.

  6. 6

    Sort the spinach, wash and shake dry. Mix the marinated vegetable strips and spinach. Arrange potatoes and salad.

Nutrition Facts

KCAL
530 kcal
CARBS
49 g
FATS
29 g
PROTEINS
15 g