raclette, but make it poutine! mashing up two apres ski dishes into one featuring mastro's trio of cured meats, raclette cheese, baby pickles & roasted fingerling potatoes. basically all the ingredients you would enjoy in a traditional raclette, but piled into one comforting dish! the best part? you don't even have to go skiing, you can enjoy this recipe at home. because no matter the occasion, there’s a mastro® raclette for that!
note: if you can't fin'd raclette cheese, any mild cheese that melts well will do the trick! think swiss, gruyere or appenzeller.
ingredients
- 1 pound fingerlang potatoes
- salt & pepper
- 3 tablespoons canola or vegetable oil
- 4 ounces raclette cheese, sliced
- 2 tablespoons heavy cream
- 12 slices mastro ® and san daniele® charcuterie trio (euro or hot)
- 6 baby dill pickles, halved
- fresh parsley, to garnish
directions
- preheat oven to 425(f) degrees. line a baking sheet with parchment paper.
- add the potatos to a large pot filled with salted water & bring to a boil. continue for 10 minutes & strain. run the potatoes under cold water to halt the cooking.
- slice each potato carefully in half lengthwise & transfer to prepared baking sheet. toss with oil, salt & pepper. roasted until crispy & golden, about 25 to 30 minutes.
- as the potatoes cook prepare the raclette. to a skillet over low heat add the cheese & cream. slowly melt together to form the "gravy".
- transfer the potatoes to a serving dish & top with sliced charcuterie & pickles. pour the melted cheese over the potatoes, garnish with parsley & enjoy!
this post was created in partnership with mastro ® & san daniele®!