Home Fashion Neurotic Baker’s Potato Gratin Raclette Recipe

Neurotic Baker’s Potato Gratin Raclette Recipe


Photo: Courtesy of Neurotic Baker

Photo: Courtesy of Neurotic Baker

I have a recipe from Tyler Florence that I’ve been using for years (with a few modifications). I will warn you that’s it’s not for the faint of heart. There is a lot of cheese—rich cheese—in this recipe, so you may want to cut back on the amounts you use. For me the more the merrier!

This recipe doesn’t disappoint. I love the hint of garlic and thyme blended with the cheese and cream. It’s very, very subtle, but it makes you smile with every bite. I can’t take the credit for the raclette and the Jarlsberg. The original recipe called for cheddar, but I wanted something a little snazzier.

When I first made this recipe, I stopped in Whole Foods and chatted with the cheese “specialist.” I told them that I wanted something with a distinct flavor like cheddar, but not as dry and aged. I was looking for something creamy. The rest is history. I’ve been using this cheese blend ever since and I’ve never had one complaint. Well, every now and then someone may say that I added too much cheese. Sometimes I just can’t help myself!

Photo: Courtesy of Neurotic Baker

Photo: Courtesy of Neurotic Baker

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme
2 garlic cloves, chopped
Pinch teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
3/4 cup grated raclette, plus more for top
3/4 cup grated Jarlsberg, plus more for top

Preheat the oven to 400 degrees F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg, and salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Combine the cheese together in a small bowl.
Place a layer of potatoes in the casserole dish. Sprinkle with salt and pepper and pour some of the cream on top. Sprinkle with cheese mixture and repeat with 2 more layers. Pour the remaining cream over the dish. Sprinkle with the remaining cheese.
Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes. Remove foil and bake until top is a deep golden brown.

Adapted from Tyler Florence
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.

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