Potatoes with Raclette cheese, coriander and pomegranate seeds
Ingredient
Serves 4
Raclette grill pans or Raclette grill and pans
600 g Gschwellti (potatoes cooked in their skins) from waxy potatoes, sliced
Clarified butter or butter
Salt
600-800 g Raclette cheese, sliced
Pepper
1 bunch coriander or parsley, chopped
1 deseeded pomegranate
Preparation
15 minutes
In the raclette ovenPreparation: 15 mins
1. Put some clarified butter or butter in the pan, add potato slices, and grill on both sides until crisp. Add salt.
2. Top potato slices with cheese and let melt under Raclette grill. Add pepper and garnish with herbs and pomegranate seeds.
Author: Antonia Koch
