AT A GLANCE
Melted raclette over potatoes is a specialty of the French Alps and is traditionally served with mustard, cornichons and pickled onions.
|01||Preheat oven to 200C. Pat potatoes dry with a tea towel. Heat clarified butter in a frying pan over medium heat, add potatoes, cook in 2 batches, stirring occasionally, until golden and tender (15-20 minutes). Remove potatoes with a slotted spoon, transfer to four 450ml ovenproof serving dishes.|
|02||Meanwhile, bring cream to the simmer in a saucepan over medium heat and season to taste. Remove from heat and whisk in goat’s cheese and chives. Pour over potatoes, top with raclette and bake until golden (13-15 minutes). Serve hot with mustard, cornichons and pickled baby onions.|
Note Raclette is available from select delicatessens. You can substitute Gruyère.