for 4 person

Potatoes

600 g	mealy potatoes, cut into pieces
	salted water, boiling

Dough

200 g	white flour
40 g	raclette cheese, coarsely grated
¾ tsp	salt
a little	pepper
2	eggs, beaten

Potato dumplings

a little	Maizena cornflour
	salted water, boiling

Potato dumpling dish

	clarified butter
80 g	diced bacon
2	onions, cut into wedges
300 g	savoy cabbage, very thinly sliced
½ bunch	thyme, finely chopped
1 dl	vegetable bouillon

Raclette cheese

160 g	raclette cheese
½ tsp	salt
a little	pepper

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 30 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and into a bowl, leave to cool.

Dough

Mix the flour, cheese, salt and pepper in a bowl. Add the potatoes and eggs, mix well, cover and leave to rest for approx. 15 mins.

Potato dumplings

Quarter the dough, sprinkle a little cornflour onto the work surface, shape each quarter into a roll approx. 2 cm in diameter. Cut into pieces approx. 2 cm wide using a dough scraper. With a little cornflour, shape the dough by hand into dumplings that are approx. 8 cm long and a little thinner at the ends. Cook the potato dumplings in batches in simmering salted water for approx. 5 mins. Remove the dumplings with a ladle, drain.

Potato dumpling dish

Heat the butter in a frying pan. Fry the bacon and potato dumplings for approx. 5 mins. per batch, remove from the pan. Reduce the heat, add the onions, cover and cook for approx. 15 mins., stirring occasionally until they turn light brown. Add the cabbage and thyme, pour in the stock, bring to the boil. Cover and simmer for approx. 5 mins.

Raclette cheese

Add the raclette cheese, continue to simmer until the cheese has melted. Mix in the potato dumplings and heat gently, season.

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