Crispy and buttery on the outside, creamy within, flavored with garlic and bay, and covered with gooey, melty raclette cheese, these Smashed Raclette Potatoes are just the best of all the tastes and textures. They are perfect as a side dish or as a delicious little hors d'oeuvres at a holiday party. Don't skip the dijon and cornichons!
Recipe Background and Details
This dish gives me major Christmas vibes but I think it is perfect all fall and winter. It was inspired by my love of potatoes and melty cheese. And also by my desire to create a raclette experience that doesn't require a ticket to the Swiss Alps or special raclette equipment. I for one do not need another kitchen gadget!
Be sure to check out my Smashed Potatoes with Pancetta and Herbs which would also be incredibly good topped with cheese! Smashed potatoes with cheese are truly one of life's greatest pleasures. And if you love melted cheese, don't miss my Baked Brie with Fig Jam, Fig and Prosciutto Pizza with Fontina, or Cheesy Enchiladas with Red Sauce.
What is Raclette?
Raclette is both the name of a cheese as well as the name of a dish traditionally served in parts of Switzerland and France. The name comes from the French word that means "to scrape." The famous dish involves a large half-wheel of raclette cheese that is melted under a broiler and then scraped off onto small boiled potatoes. Take a look at this quick Raclette video. Are you drooling yet? So I took some inspiration from the original recipe and created a home version that does not require any special equipment or a giant half-wheel of cheese.
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Ingredients
Ingredients for Smashed Raclette Potatoes
You just need a few simple ingredients to make this impressive and indulgent dish.
- small potatoes: Any variety of small or "new" potaotes will work for this recipe. I used Yukon Gold potatoes which is why they have a beautiful golden color inside.
- raclette cheese: This cheese is pretty easy to find and I had no trouble finding it in all three of my local grocery stores. If you really can't get your hands on it, I recommend a younger gruyere or a jarlsberg cheese to replace it.
- bay leaves: Bay is my favorite flavor with potatoes. I always throw a few into potato boiling water and in this recipe I also infuse the butter with them. Rosemary and or thyme would also be very good.
- garlic: fresh garlic to infuse the butter. The potatoes bake for too long to add fresh garlic so I decided to infuse the butter with the garlic flavor. If you wanted you could add even more garlic butter for serving.
- butter: for flavor and browning
- olive oil: to mix with the butter to prevent burning and also to help roast the potatoes and create crispy skins.
- salt: I always use kosher salt - plenty of it to flavor the potato water and some to sprinkle on the potatoes.
- black pepper: As much as you like. I crack some over the smashed potatoes before baking and a bit more on top of the melted cheese.
See recipe card for quantities.
Instructions
How to make Smashed Raclette Potatoes
- Place butter, olive oil, garlic, and bay in a small pan and heat until melted. Remove from heat and allow flavors to infuse while you prepare the potatoes.
- Place potatoes, salt, and bay leaves in a pot and cover with cold water. Cover, bring to a boil and cook for 20-30 minutes until potatoes are very soft.
- Drain and return to hot pot to dry off for a few minutes.
- Place on baking sheet and smash each potato with a potato masher or anything with a flat bottom.
- Drizzle smashed potatoes with butter and bake in preheated 400 degree oven for 30-40 minutes until very crispy on the outside.
- Top crispy potatoes with cubed raclette cheese and return to oven just until cheese has melted. Garnish with chives if desired and serve immediately with mustard and cornichons.
Storage and Reheating
These are best eaten fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over medium heat, cover, and heat fairly slowly so the bottoms crisp and the tops gently melt. Side note: my husband and I enjoyed these reheated for breakfast with some eggs and I highly recommend!
FAQ
Raclette cheese is traditionally served with potatoes, pickled onions, and gherkins or cornichons. It is also often served as part of a larger spread of charcuterie, grilled sausages, and other pickled onions and vegetables.
Potatoes are the best food to serve with raclette as they make a great vehicle for the melted cheese as well as something pickled to offset the richness. Bread is also a great option for raclette and is often served instead of potatoes from street food vendors.
Related
Check out my other side dish recipes here:
- Roasted Honeynut Squash with Maple Miso Butter
- Roasted Acorn Squash
- Thanksgiving Side Dishes
- Roasted Radishes with Anchovy Butter
Pairing
Looking for more festive dishes?
- Brandied Pear Cheesecake with Brown Butter Hazelnut Crust
- Eggnog Snickerdoodle Thumbprint Cookies
- How to Make a Christmas Cookie Box & Peppermint Bark Recipe!
- Cranberry Pear Butter
Smashed Raclette Potatoes
Crispy and buttery on the outside, creamy within, flavored with garlic and bay and covered with gooey, melty raclette cheese, these Smashed Raclette Potatoes are just the best of all the tastes and textures. They are perfect as a side dish or as a delicious little hors d'oeuvre at a holiday party. Don't skip the dijon and cornichons!
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
Ingredients
- 2 pounds small potatoes such as Yukon Gold
- 8 ounces Raclette cheese, cubed
- 6 cloves fresh garlic, peeled and smashed
- 6 fresh bay leaves
- several tablespoons kosher salt
- freshly ground black pepper
- 2 ounces butter (½ stick)
- ¼ cup olive oil
- Dijon mustard for serving
- cornichons for serving
- chives or other fresh herb for garnish
Instructions
- Place butter, olive oil, 3 cloves garlic, and 3 or so bay leaves in a small pan and heat until melted and foaming. Remove from heat and allow flavors to infuse while you prepare the potatoes.
- Place potatoes, a few tablespoons salt, 3 cloves garlic, and 3 or so bay leaves in a pot and cover with cold water. Cover, bring to a boil and cook for 20-30 minutes until potatoes are very soft.
- Preheat oven to 400 degrees.
- Drain and return to hot pot to dry off for a few minutes.
- Line a rimmed sheet pan with parchment, drizzle with a couple spoonfuls of butter mixture. Place potatoes on buttered baking sheet and smash each potato with a potato masher or anything with a flat bottom.
- Drizzle smashed potatoes with remaining butter, top with cracked black pepper, and bake in preheated oven for 30-40 minutes until very crispy on the outside.
- Top crispy potatoes with cubed raclette cheese and return to oven just until cheese has melted. Garnish with chives if desired and serve immediately with mustard and cornichons.
Notes
The servings will depend on whether you serve these as a side dish or an appetizer
The quantity of bay leaves is loose. I thrown them in with wild abandon but if you like measuring, I'd say three for the water and three for the butter.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: side dish, appetizer, Christmas, Thanksgiving
- Method: stovetop, baking
- Cuisine: American
Mel says
There’s no posting for what template the oven should be at
anita | wild thistle kitchen says
400 degrees Fahrenheit. Sorry about that!