Raclette with soft goat's cheese

Raclette with soft goat's cheese

Total: 50 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 882 kcal
, Fat: 51 g
, Carbohydrate: 44 g
, Protein: 45 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wedges

800 g raclette potatoes, cut into wedges
4 garlic cloves, sliced
½ bunch rosemary, needles removed
2 tbsp olive oil
1 tsp salt

Raclette

600 g raclette cheese in slices
150 g soft goats' cheese
a little pepper
100 g apricot jam
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How it's done

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Wedges

In a bowl, mix the potatoes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Raclette

Place the cheese slices in the raclette pans, place approx. 1 tsp of soft goat's cheese on top of each, season. Melt the cheese under a raclette grill for approx. 8 mins. Top with a little apricot jam, serve with the wedges.

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