POTATOES RACLETTE

POTATOES RACLETTE image

Yield 4-6 servings

Number Of Ingredients 8

Previous Next

1-1/2 cups creme fraiche(optional)
1/3 cup whipping cream(add milk & whipping cream to replace creme fraiche), 4-6 small cornichone pickles, grated, 4 oz raclette cheese-grated.
(Note: sour pickles may be substituted for cornichones)
2-3 lb russet potatoes, peeled and sliced into 1/8" slices
1-1/2 tsp kosher salt
3/4 tsp ground black pepper
1-1/2 tsp dried thyme
3 garlic cloves, crushed (optional), 1 medium onion, grated or finely chopped.

Steps:

Place rack in center of oven and preheat to 400 F. Generously butter a 13x9x2 glass or ceramic baking dish. Whisk creme fraiche(or milk and whipping cream mixture) and whipping cream in medium bowl to blend. Arrange crushed garlic in bottom of baking dish, arrange layer of potatoes on top of garlic, overlapping slightly. Drop 1/3 of whipping cream mixture (about 1/2 cup)over the top of potatoes & spread evenly, sprinkle 1/2 tsp salt, 1/4 tsp pepper & 1/2 tsp thyme and grated onions on the layer. Repeat layering until all potatoes are used. Bake 30 minutes, reduce oven temp to 350 and continue to bake until potatoes are tender. Remove from oven and sprinkle top generously with raclette cheese and grated cornichons. Place under broiler until cheese is melted and golden brown. (Note, more garlic may be added to taste with each layer of potatoes)