Melted Raclette Cheese with Marble Potatoes and Purslane

Name: Melted Raclette Cheese with Marble Potatoes and Purslane
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 sticks butter; 1 teaspoons creme fraiche; 454 grams fingerling potatoes, peeled; 907 grams assorted petit fingerling potatoes (including Purple Peruvian, Marble, Russian banana and red skinned), well washed; 1 head garlic, split; 28 grams aged Gruyere, grated; 118 milliliters half-and-half, or as needed; 355 milliliters heavy cream; 4 servings Olive oil, as needed; 4 servings Salt; 5 sprigs thyme

Melted Raclette Cheese with Marble Potatoes and Purslane might be a good recipe to expand your main course collection. This gluten free recipe serves 4. One portion of this dish contains approximately 13g of protein, 88g of fat, and a total of 1080 calories. A mixture of butter, aged gruyere, petit fingerling potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

1 pound raclette, thinly sliced

Purslane, for garnish

Ingredients you will need

Purslane

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic.

Ingredients you will need

Olive Oil

Potato

Garlic

Thyme

Water

Salt

Equipment you will use

Baking Pan

Sauce Pan

Bake until the potatoes are tender.

Ingredients you will need

Potato

Equipment you will use

Oven

Let cool to room temperature and peel the potatoes with a small paring knife.

Ingredients you will need

Potato

Equipment you will use

Knife

In a small skillet, melt the butter over medium heat until the butter solids turn brown.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Remove from the heat.

Put the potatoes in a pot of salted water and bring to a boil and cook until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain. Pass the potatoes through a food mill.

Ingredients you will need

Potato

Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;

Ingredients you will need

Creme Fraiche