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Ingredients

  • 150g raclette, chopped into pieces

POTATO BREAD

  • 400g Maris Piper potatoes, skin on
  • 50g salted butter, plus extra for the frying pan
  • 100g self-raising flour, plus extra for dusting
  • ½ tsp sea salt flakes
  • ground to make ½ tsp black peppercorns

DRESSING

  • 3 tbsp Dijon mustard
  • 3 tbsp white wine vinegar
  • 1 shallot, finely chopped
  • a handful pickled silverskin onions, finely chopped
  • a handful gherkins, finely chopped
  • ½ a small bunch flat-leaf parsley, finely chopped

Method

  • STEP 1

    For the potato bread, put the potatoes in a pan of salted cold water, bring to the boil and cook for 25-30 minutes or until they’re cooked through. Drain, allow to cool slightly then peel. Tip into a bowl and mash with the butter, then stir through the self raising flour, salt and pepper, so it comes together as a dough. Form into a ball.

  • STEP 2

    For the dressing, put the mustard and white wine vinegar in a bowl and whisk together with some seasoning. Stir through the shallot, pickled onion, gherkins and parsley.

  • STEP 3

    On a lightly floured worksurface, gently roll out the potato dough until 1.5cm thick and 25cm in diameter. Slide onto a lightly floured baking sheet.

  • STEP 4

    Heat ½ tsp of butter in a frying pan large enough to fit the dough, swirling to coat the entire pan. Gently slide the potato bread into the pan and cook for 5 minutes until crisp and golden. Slide the bread onto a plate and then flip the uncooked side down into the pan. Cook on this side for another 5 minutes until golden.

  • STEP 5

    Heat the grill to medium. Dot the potato bread with the raclette and put under the grill for 4-5 minutes until the cheese is fully melted and bubbling.

  • STEP 6

    To serve, spoon over the dressing.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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