Raclette-and-Potato Gratin Recipe

Name: Raclette-and-Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablepoons unsalted butter; 2 tablepoons all-purpose flour; 1 cup whole milk; 1 1/2 tablepoons whole-grain mustard; Kosher salt; Pepper; 1 pound fingerling potatoes, scrubbed but not peeled, then sliced 1/8 inch thick (4 cups); 3/4 cup heavy cream; 1 teaspoon chopped rosemary; 1/4 pound raclette cheese, coarsely shredded (1 cup); 12 cornichons, sliced

Servings: persons

2 tablepoons unsalted butter
2 tablepoons all-purpose flour
1 cup whole milk
1 1/2 tablepoons whole-grain mustard
Kosher salt
Pepper
1 pound fingerling potatoes, scrubbed but not peeled, then sliced 1/8 inch thick (4 cups)
3/4 cup heavy cream
1 teaspoon chopped rosemary
1/4 pound raclette cheese, coarsely shredded (1 cup)
12 cornichons, sliced

1
In a medium saucepan, melt the butter.
2
Add the flour and cook over moderately low heat, whisking, until light golden, about 3 minutes.
3
Whisk in the milk and bring to a simmer, whisking frequently.
4
Cook, whisking, until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
5
Scrape the bechamel into a medium bowl, whisk in the mustard and season with salt.
6
Let cool completely.
7
Preheat the oven to 350.
8
In an 8-by-11-inch baking dish, toss the potatoes with the cream, rosemary, 2 teaspoons of salt and 1/4 teaspoon of pepper; mix well.
9
Cover and bake until the potatoes are tender when pierced, about 30 minutes.
10
Uncover and bake until the cream reduces and thickens, about 15 minutes.
11
Spoon the bechamel over the potatoes and bake for about 10 minutes, until golden and bubbly.
12
Scatter the raclette cheese on top and bake for 5 minutes longer, until melted.
13
Let stand for 10 minutes, then top with the cornichons and serve hot.

1217

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablepoons unsalted butter, 2 tablepoons all-purpose flour, 1 cup whole milk, 1 1/2 tablepoons whole-grain mustard, and more.

Yes, Raclette-and-Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raclette-and-Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions