In short: Potatoes baked in their skins, cut open in a cross, lightly mashed with a fork, then topped with bacon, onion and raclette before going under the broiler. A raclette without a grill, crispy outside and melting inside.
📲 The video that inspired this recipe
Chef’s tip
The raclette potato is proof that you can have a raclette without a grill, without an extension cord and without the ritual fight over the last raclette pan. The oven does everything, and all you have to do is watch for the magic moment when the cheese starts running down the sides of the potato. It’s the dish for winter evenings when you come home soaked and deserve an edible hug.
The chef’s technique lies in the double cooking: first you bake the whole potato until the skin is crispy, then you fill it and put it back under the broiler. A boiled potato that is then gratinéed is good; a roasted potato that is then gratinéed becomes unforgettable.
| Prep time | 15 min |
|---|---|
| Cook time | 55 min |
| Total | 1 hr 10 min |
| Servings | 4 people (2 potatoes each) (adjustable) |
| Difficulty | Very easy |
Ingredients (for 4 people)
- 8 firm waxy potatoes (150 to 200 g / 5 to 7 oz each) (Charlotte or Amandine)
- 2 tablespoons of olive oil
- Coarse salt
- 150 g smoked bacon bits (lardons)
- 1 yellow onion
- 300 g sliced raclette cheese
- 4 tablespoons of thick crème fraîche
- ½ bunch of chives
- Freshly ground black pepper
Preparation
- Preheat the oven to 210 °C (410 °F).
- Wash and dry the potatoes without peeling them, prick them with a fork, rub them with olive oil and coarse salt, then bake them for 45 minutes on a baking sheet, until a knife blade slides through with no resistance.
- While they bake, slice the onion and sauté it for 8 minutes in a skillet with the bacon, with no added fat.
- Cut a cross in the top of each potato, squeeze the base to open it up and lightly mash the flesh with a fork.
- Slip a spoonful of bacon and onion into each potato, then cover with raclette cheese.
- Put under the oven broiler for 5 to 8 minutes, until the cheese runs and turns lightly golden.
- Add half a spoonful of crème fraîche, some chopped chives and a turn of pepper, and serve right away.
Chef’s tips
- Dry the potatoes thoroughly before oiling them: a damp skin never gets crispy.
- Choose potatoes of the same size so they all cook at the same time.
- Mash the flesh without turning it into a purée: a few chunks keep some texture under the cheese.
- Serve with a well-dressed green salad and cornichons: the acidity lightens the whole dish.
Variations
- Vegetarian version: replace the bacon with pan-fried mushrooms and a few walnuts.
- Appetizer version: use baby potatoes, baked for 30 minutes, topped with a small square of raclette.
- Mountain version: add cured ham when it comes out of the oven so it stays tender.
Which wine to serve?
A crisp white from Savoie such as a Jacquère or a Chignin, or a Fendant from Valais, cuts through the richness of the cheese and bacon. For red wine lovers, a light Mondeuse served chilled holds up well.
Frequently asked questions
Can you cook the potatoes in the microwave?
Yes, to save time: 8 to 10 minutes in the microwave, then 15 minutes in a 220 °C (425 °F) oven to crisp up the skin before filling.
Can you prepare raclette potatoes in advance?
Yes, bake and fill the potatoes up to 4 hours ahead, keep them in a cool place and gratinée them for 12 minutes when you’re ready to serve.
Which cheese should you use?
A classic raw-milk raclette. A smoked or peppercorn raclette gives more character.
Read also: Raclette Potatoes: The Ultra-Melty Recipe That Everyone Loves
