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1
Preheat the oven to 300 degrees F.
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2
Put the potatoes in a large saucepan, cover with cold water, and generously season with salt.
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3
Bring to a boil, and strain immediately.
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4
In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic.
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5
Bake until the potatoes are tender.
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6
Let cool to room temperature and peel the potatoes with a small paring knife.
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7
In a small skillet, melt the butter over medium heat until the butter solids turn brown.
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8
Remove from the heat.
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9
Put the potatoes in a pot of salted water and bring to a boil and cook until tender.
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10
Drain.
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11
Pass the potatoes through a food mill.
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12
Add the brown butter and cream and mix to combine.
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13
Adjust the consistency with some of the half-and-half; you may not use all of it.
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14
Stir in the Gruyere and creme fraiche.
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15
Pass through a fine mesh sieve.
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16
Season to taste with salt.
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17
Using an ovenproof plate, place a spoonful of the potato puree on each plate.
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18
Arrange a few of the whole fingerling potatoes on top of the puree.
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19
Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles.
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20
Garnish each plate with purslane.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
