potato “raclette” casserole

Just so you know, this has nothing to do with a proper raclette, nor does it use raclette cheese. But as it does involve mostly potatoes and melted cheese this is what came to mind as I was making it. It all started yesterday when I realised that the very special Swedish Vasterbottensost Cheese that my friend Karin had brought for me in October was about to reach its expiry date. I’d been saving it for a special occasion…

Anyhow, it was such a miserable wet and cold day that some comfort food was definitely required and, after trying a bit of the Vasterbottensost (delicious!) decided it needed to be eaten as simply as possible. And so I came up with this. It was a perfect rainy day meal … and also made for great leftovers!

Ingredients and instructions below…

  • 1 kilo potatoes, peeled and sliced
  • 1/2 kilo firm & flavourful cheese, grated
  • 2-6 cloves garlic, thinly sliced
  • 100 grams baby spinach leaves, wilted
  • 125 grams thinly sliced cooked ham
  • sea salt & white pepper
  • olive oil

Peel and slice the potatoes and par-boil for about five minutes. Drain well and then sauté in olive oil with the sliced garlic until cooked though and a bit browned & crispy. Add sea salt to taste and set aside.

Lightly grease a baking dish with a bit of olive oil. Put about 2/3 of the potatoes on the bottom and top with the spinach and ham, and about half of the cheese. Add the remaining potatoes and cheese, sprinkle with white pepper, and bake in a preheated oven for about 10 minutes, or until the cheese has just nicely melted (don’t over-melt).


2 Responses to “potato “raclette” casserole”

  1. dragonqueen Says:

    Looks yummy.

    Think I know what to ask for next time I’m invited to lunch…

    • azahar Says:

      Just bring the cheese, baby! 🙂

      I’m sorry I didn’t open it sooner. In fact, Jessica & I had planned to do a wine and cheese evening, so I’d been saving it, but then one thing led to another, and now she’s back in Paris. It really is gorgeous cheese and it would have been nice to savour it, but it was also excellent in this dish.

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