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.
Tip : ideal with le leftovers of raclette meal.