A wonderful winter warmer, Raclette is like a warm hug on a cold night. Great for sharing with friends, this recipe uses British Ogleshield cheese instead of your traditional Swiss raclette for a spin on this classic dish.
Raclette is easy to customise with whatever toppings you fancy. Serve on top of crispy potatoes, traditionally it is accompanied with boiled tatties, however we love that extra crunch and texture you get from a crispy potato.
| Serves: however many you like
- 150g of Ogleshield per person, sliced
- 1-2 Potatoes per person (we like Maris Piper)
- Salt and pepper to taste
- Handful of rosemary
- Glug of good quality olive oil
- Optional accompaniments - cornichons, sun-dried tomatoes, grilled courgette or crispy bacon.
- Preheat oven to 220 degrees.
- Wash and chop your potatoes into small chunks. Parboil them in a pan of already hot salted water for 10 minutes and remove from the heat and gently shake in a strainer to help nail that crispy exterior.
- Add potatoes to a large bowl, and mix in salt, pepper and rosemary along with the oil. Gently stir to lightly coat the potatoes and pop in the oven on a baking tray for 40 minutes or until crisp on the outside. Make sure the potatoes are evenly spread out on the baking tray.
- Whilst the potatoes are cooking, prep your accompaniments if you’re having any. 10 minutes before the potatoes come out of the oven, broil your Ogleshield cheese in the oven until it starts to bubble (or if you’re lucky enough to have a raclette grill, use that).
- Serve the ogleshield raclette on top of the potatoes and with your selected accompaniments. Raclette is best when it’s straight out of the oven so serve up straight away.
Raclette goes perfectly with a big glass of dry white wine and a cosy evening in. Who needs the Alps?