The combination of potato and cheese is always welcome at home. At mine and, surely, at most of yours. They're a wonderfully well-matched pair, especially when used to make this potato and raclette cheese pie. Can you imagine how good it is?
Slices of potato and onion, seasoned with mustard, grated Parmesan, salt and pepper, with slices of raclette cheese in between. To die for. It's a complete dish in every sense, because besides all this it also contains egg, butter, flour and milk. Hearty, but just right. All it asks for on the side is a green leaf salad and you're good to go.
28cm Emile Henry ceramic mold, Le Creuset ceramic plate, Pallarès carbon steel knife and De Buyer cake server
Ingredients (for 6 people)
- 3 eggs
- 1 tablespoon of Dijon mustard
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 120 g of wheat flour
- 100 g of grated Parmesan cheese
- 40 g of melted butter
- 150 ml of milk
- 1 Kg of potatoes
- 1 onion
- 10 slices of raclette cheese
Preparation
- In a mixing bowl we beat the eggs together with the Dijon mustard, the salt and the black pepper. We add the wheat flour and the grated Parmesan cheese and stir with a whisk until we obtain a smooth, lump-free batter.
- Next we add the melted butter and the milk. Stir again with the whisk and set aside.
- Peel the onion and the potatoes. Slice them using a mandoline so the pieces are the same thickness. Place them in a large, deep container and pour the previous mixture over them. Stir with a spatula to combine and make sure all the potato and onion pieces are well coated.
- Butter the sides and base of a 28 cm oven-safe mold. Spread half of the potato mixture across the base, place the raclette cheese slices on top and cover with the rest of the potato mixture.
- Place the mold in the oven, preheated to 190 ºC with top and bottom heat, and bake for about 1 hour or until the surface is golden and a toothpick inserted into the potato comes out tender.
- Remove from the oven and wait a few minutes before portioning and serving.
28cm Emile Henry ceramic mold, Le Creuset ceramic plate, Caractère Revol porcelain plate, Pallarès carbon steel knife and De Buyer cake server
Comments
Raquel said:
Hola!!, no especificas clase de cebolla…podría ser la cebolla morada?, cambia mucho el sabor?, en unos días no saldré a comprar y quería hacer esta receta hoy, Y no me quedan otras..gracias!
Claudia&Julia said:
Sí, se puede hacer con otro queso. Recomendación: si las lonchas son muy finas, cargarlo bien de ellas para que se note la presencia :)
Muchas gracias y un saludo.
Rosario said:
Buenos días, quedaría bien con queso en lonchas para sándwich???….tiene muy buena pinta y me solucionáis una cena !!!…Muchas gracias por vuestras recetas.