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Raclette Cheese millefeuille - by Chef Nini

4 servings
15 minutes
45 minutes
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Raclette Cheese millefeuille - by Chef Nini


  • 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


  • 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. 

Tip : ideal with le leftovers of raclette meal.



So meltingly soft that everybody wants more

Label Rouge Raclette

Is not Label Rouge who wants ....

Cheese for raclette evening

Surprise and pleasure will be there!

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