Place 12 small baby or fingerling potatoes and 2 whole bay leaves in a medium saucepan, 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 dried 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 the cooked potatoes and transfer them to a non‑stick, foil‑lined baking sheet. Using the bottom of a small glass or a potato masher, gently smash each potato. Drizzle with the melted butter and oil mixture, then bake in a preheated oven for about 30 minutes, or until the edges are crisp 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.
