Raclette verrines (without a machine): enjoy it even as an appetizer

Ingredients

• 1.7 lbs potatoes (or leftover cooked potatoes)
• 1 drizzle of olive oil
• salt
• pepper
• 2 tsp butter
• 1/2 tsp herbs de Provence
• 4 slices of raclette cheese
• 4 slices of cooked charcuterie

Materials

• 4 bodega glasses

Preparation

• Pierce the potatoes with a fork several times. Put them in a bowl. Add a drizzle of olive oil, salt, and pepper, then microwave the bowl covered for 8 minutes.
• Cut the cooked potatoes into small pieces. Melt some butter in a pan. Sauté the cut potatoes with Provence herbs for 5 minutes until they are golden.
  
• Cut the raclette slices into quarters and the charcuterie into small pieces. Place some potato pieces in the verrines, then cover with 3 pieces of raclette.
• Cover with pieces of charcuterie (about 1 slice per glass), then add more potatoes on top.
  
• Finally, add a piece of raclette and a piece of charcuterie on top. And there you have it! Your verrines are ready!

Observations

If you want to ensure that the cheese melts well, place the potatoes in the verrines when they are hot. You can also cover the verrines with plastic wrap or aluminum foil to keep the heat inside. :-)

Cookware

Attributes

Questions

Photos of members who cooked this recipe

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