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 (1/2 stick)
- 1/4 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.
- 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