This recipe for Classic Creamy Raclette is heaven in a small bite! It is perfect for a crowd or just for making a cozy lunch for two, which is exactly what I did recently. Raclette is a creamy melting cheese with a mild flavor, ideal for that cheesy bite that you crave sometimes without overpowering the senses. The garlic butter gives it a nice little boost, and those crispy edges on the smashed potatoes make every bite feel extra satisfying. Finish off by adding kosher dills and yellow mustard for dipping on the side.
Ingredients
- 12 small baby or fingerling potatoes
- 2 whole bay leaves
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp dry thyme
- 3 cloves smashed garlic
- 4 oz raclette cheese
- yellow or Dijon mustard for serving
- dill or cornichon pickles for serving
Instructions
Gather all ingredients before starting the recipe.
- Place 12 small baby or fingerling potatoes and 2 whole bay leaves in a medium sauce, cover with cold water. Bring to a boil, reduce to fast simmer and cook until firm tender, about 10-12 minutes.
- Preheat oven to 400℉
- Meanwhile, add 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tbsp finely chopped fresh rosemary , 1 tbsp dry thyme and 3 cloves smashed garlic to a microwave safe deep dish and heat on high for 1 minute. Mix to combine and set aside until the potatoes have cooked.
- Drain cooked potatoes and place on a non-stick aluminum foil lined baking sheet, and using the bottom of a small glass or a potato masher, smash each potato.Drizzle with the melted butter/oil mixture and place in a preheated oven and bake for 30 minutes or until the edges of the potatoes are crispy and golden.
- Remove potatoes from the oven and top each potato with a cube of raclette cheese. Return potatoes to the oven until the cheese melts, about 4-5 minutes.
- Serve with yellow or Dijon mustard and dill or cornichon pickles on the side.
