Filter
Reset
Sort ByRelevance
Tammy Bourne Ulm
Classic swiss raclette
Vegetarian raclette with gherkins and raw ham.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the potatoes and cook them in the skins for about 20 minutes. Drain, allow to cool slightly and then cut into slices unpeeled.
-
Arrange the slices of potato and cheese on a plate. Put a bowl with the pickles and silver onions next to it.
-
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.
-
Place the potato slices side by side on a plate, put a slice of ham on top and scoop the melted cheese on top.
-
Sprinkle the cheese lightly with paprika and pepper. Spoon some gherkins and silver onions alongside the raclette dish.
Blogs that might be interesting
-
35 minSide dishcarrots, garlic, curry powder, leaf parsley, neutral oil,spicy carrots with garlic from the oven
-
15 minSide dishfresh green beans, fresh snow peas, frozen garden peas, dijonnaise, White wine vinegar, tap water, fennel bulb, poppy seed,bean fennel salad
-
35 minSide dish(Malta) potatoes, tuna on water, sour cream, grated horseradish, sour pickles, fresh celery,puffed potatoes with tuna cream
-
70 minSide dishpeppadew peppers, sundried tomato tapenade, cumin (djinten), Greek yoghurt,peppadew yoghurt dip
Nutrition
835Calories
Sodium0% DV2.330mg
Fat86% DV56g
Protein116% DV58g
Carbs7% DV22g
Fiber12% DV3g
Loved it