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Tammy Bourne Ulm
Classic swiss raclette
Vegetarian raclette with gherkins and raw ham.
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Ingredients
Directions
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Clean the potatoes and cook them in the skins for about 20 minutes. Drain, allow to cool slightly and then cut into slices unpeeled.
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Arrange the slices of potato and cheese on a plate. Put a bowl with the pickles and silver onions next to it.
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Put, at the table, a slice of cheese in the pan and let it melt under the grill element. Heat up 1/4 of the potato slices on the grill plate.
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Place the potato slices side by side on a plate, put a slice of ham on top and scoop the melted cheese on top.
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Sprinkle the cheese lightly with paprika and pepper. Spoon some gherkins and silver onions alongside the raclette dish.
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Nutrition
835Calories
Sodium0% DV2.330mg
Fat86% DV56g
Protein116% DV58g
Carbs7% DV22g
Fiber12% DV3g
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