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Raclette Cheese millefeuille - by Chef Nini
IngredientS
- 12 grenaille potatoes
- 12 slices of rosette
- 6 slices of raclette cheese
- a dash of olive oil
- pepper
- For the sauce :
- 1/2 broccoli
- 1 clove of garlic
- 20cl of cream liquid
- Salt
Preparation
- Boiled water in a saucepan and plunge small bouquets of broccoli with the clove of garlic, peeled. Cook for 10 minutes
- Strain and mix the broccoli and the clove of garlic with cream. Pour a bit of water if you want a thinner sauce.
Cook not peeled potatoes in a pan of water for 30 to 40 minutes. Let cool and peel them.
- Cut in two each slice of rosette
- Cut in 4 each slice of raclette cheese.
Cut the potatoes in 2 in length.
Insert between each slice of potato, a piece of rosette and a piece of cheese.
- Keept close the potatoes with a pic.
Remove these millefeuille on a plate covered with parchment paper. Pour a little olive oil. Pepper.
- Preheat your oven to 200 ° C and bake for 10 minutes.
Cook not peeled potatoes in a pan of water for 30 to 40 minutes. Let cool and peel them.
Cut the potatoes in 2 in length.
Insert between each slice of potato, a piece of rosette and a piece of cheese.
Remove these millefeuille on a plate covered with parchment paper. Pour a little olive oil. Pepper.
Tip : ideal with le leftovers of raclette meal.
CHEESE(S) IN THIS RECIPE
So meltingly soft that everybody wants more
Is not Label Rouge who wants ....
Surprise and pleasure will be there!
Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
