Name: Cheesy potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 coliban potatoes (680g), unpeeled; 1 cup (125g) coarsely grated raclette cheese; 20 gram butter; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1/2 cup (90g) drained cornichons; 1/2 cup (100g) drained pickled cocktail onions

Cheesy potatoes

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

Ingredients

4 coliban potatoes (680g), unpeeled

1 cup (125g) coarsely grated raclette cheese

20 gram butter

1 tablespoon coarsely chopped fresh flat-leaf parsley

1/2 cup (90g) drained cornichons

1/2 cup (100g) drained pickled cocktail onions

Method

1.Boil, steam or microwave potatoes until tender; drain.

2.Cut a cross in each potato, taking care not to cut all the way through; gently squeeze potatoes open. Divide cheese among potatoes; top evenly with butter.

3.Place potatoes under hot grill until cheese and butter melt. Sprinkle with parsley; serve with cornichons and onions.

You can replace raclette with gruyère, appenzeller or even emmental. Pickled cocktail onions and cornichons are available from most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy