In short: sliced cooked potatoes, melted onion, shredded cured meats, a little cream and the leftover raclette cheese on top. Twenty minutes in a 210 °C (410 °F) oven, and tomorrow’s dinner is served.
Chef’s tip
This gratin is the hurried cousin of tartiflette. It needs no reblochon and no patience, just last night’s leftovers and a hot oven. Because the potatoes are already cooked, everything goes fast: the oven only brings the ingredients together and browns the cheese. You can make it with the kids, with a tired friend or by yourself after a long day, and it works every time.
| Prep time | 10 min |
|---|---|
| Cook time | 20 min |
| Total | 30 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 600 g of cooked potatoes
- 1 large onion
- 100 to 150 g of leftover cured meats (ham, bacon bits, dried meat)
- 200 g of sliced raclette cheese
- 15 cl of crème fraîche
- 5 cl of dry white wine (optional)
- 1 garlic clove
- Pepper, nutmeg
Equipment
- A gratin dish
- A frying pan
The steps
Step 1 — The dish (2 minutes)
Rub the gratin dish with the garlic clove cut in half, then butter it lightly. It’s a grandmother’s trick, and grandmothers are rarely wrong when it comes to gratin.
Step 2 — The onion (8 minutes)
Soften the sliced onion in the pan. Add the cured meats, then deglaze with the white wine and let it reduce for a minute.
Step 3 — Assembly (5 minutes)
Lay down a layer of sliced potatoes, then half of the onion and cured meat mixture, and repeat. Pour over the cream seasoned with pepper and nutmeg. Cover with slices of raclette, rind included if it’s thin.
Step 4 — Baking (15 to 20 minutes)
Bake at 210 °C (410 °F) until the top is golden and it bubbles around the edges. Let it rest for 3 minutes.
Chef’s tips
- Not enough cheese? Mix in some leftover Comté or Emmental. Nobody will file a complaint.
- Crispier crust: a spoonful of breadcrumbs over the cheese.
- Lighter version: replace half of the cream with milk.
What to serve with it?
A big green salad, gherkins and the same white wine as the night before, if there’s any left. No judgment here.
Frequently asked questions
What’s the difference from a tartiflette?
Tartiflette is made with reblochon and with raw or just parboiled potatoes. See our comparison Raclette or tartiflette [LINK TO ADD — draft 1414].
Can I make it ahead?
Yes, assembled and covered, it keeps for 24 hours in the refrigerator. Allow 10 extra minutes of baking.
Find more anti-waste ideas in our article What to do with leftover raclette? [LINK TO ADD — draft 1405].
