Potato pie and raclette cheese

The combination of potato and cheese is always welcome at home. In mine and, surely, in most of yours. They are a very well-matched couple, especially when they are used to prepare this potato and raclette cheese pie . Can you imagine how the baby feels?

Slices of potato and onion, seasoned with mustard, grated parmesan , salt and pepper, with slices of raclette cheese in between. To die for. It is a unique dish in every sense of the word, because in addition to all this it also has egg, butter, flour and milk. Strong, but just right. The only thing it asks for on the side is a green leaf salad and off you go.

Emile Henry 28cm ceramic mould , Le Creuset ceramic plate , Pallarès carbon steel knife and De Buyer cake serving spatula

Ingredients (for 6 people)

• 3 eggs
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 120 g of wheat flour
• 100 g grated Parmesan cheese
• 40 g melted butter
• 150 ml of milk
• 1 Kg of potatoes
• 1 onion
• 10 slices of raclette cheese

Elaboration

1. In a mixing bowl, beat the eggs together with the Dijon mustard , salt and black pepper. Add the wheat flour and grated Parmesan cheese and stir with a metal whisk until you obtain a smooth, lump-free dough.
2. Next, add the melted butter and milk. Stir again with the whisk and set aside.
3. Peel the onion and potatoes. Slice them using a mandolin so that they are pieces of equal thickness. Place them in a large, deep container and pour the mixture over them. Stir with a spatula to combine and ensure that all the pieces of potato and onion are well coated.
4. Grease the sides and base of a 28cm ovenproof dish with butter. Spread half of the potato mixture over the base, place the raclette cheese slices on top and cover with the rest of the potato mixture.
5. Place the mould in the oven, preheated to 190ºC with heat above and below, and bake for approximately 1 hour or until the surface is golden and the potato is soft when you stick a toothpick into it.
6. Remove from the oven and wait a few minutes before portioning and serving.

Emile Henry 28cm ceramic mould , Le Creuset ceramic plate , Caractère Revol porcelain plate , Pallarès carbon steel knife and De Buyer cake serving spatula