Racletterie: Potato gratin

Name: Racletterie: Potato gratin
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 400 g baby potatoes; 7-10 Tbsp Salt; 1 Organic Lemon; 1 TABLESPOON dried herbs of Provence; 1 TEASPOON Sea salt; 4 TABLESPOONS Olive oil; 8 Disc/s Raclette cheese

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

The main ingredients are: Raclette cheese! And steaming tubers from the oven. But beware: Ha-ha-hot!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

400 g baby potatoes
7-10 Tbsp Salt
1 Organic Lemon
1 TABLESPOON dried herbs of Provence
1 TEASPOON Sea salt
4 TABLESPOONS Olive oil
8 Disc/s Raclette cheese

Directions

1
Wash 400 g small potatoes (triplets) thoroughly and cook in boiling salted water for about 20 minutes. Drain, let it steam and cut in half.
2
Mix the potatoes with the grated peel of 1 organic lemon, 1 tablespoon dried herbs of Provence, 1 teaspoon sea salt and 4 tablespoons olive oil.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Spread the potatoes on a baking tray. Shortly before raclette start, roast in the hot oven for approx. 10 minutes.
4
For the raclette: Place 8 slices of raclette cheese in eight pans and spread the roast potatoes on top. Bake in the raclette machine until the cheese has melted.