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Raclette with cheese ’Nazareth’ and cooked potatoes in the skin

4 portions


1 block of 2 kg Nazareth cheese
Black pepper
1,5 kg potatoes cooked with the skin
300 gm pearl onions
300gm pickles
200 gm large capers.


Clean the skin of the potato and put it in boiling water until it is fully cooked.
Cut them in two and place them on the plate together with the onion, capers, lettuce and some pickles.
Place the cheese under the raclette grill.
Wait until the cheese is smooth and pour it over the potatoes
Season with a little pepper if necessary.