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Frying pan potato bread with melting raclette and pickle dressing

  • Serves 2-3
  • Easy

Check out this indulgent pan-fried potato bread recipe with decadent raclette cheese, topped with a quick pickle dressing

By Amanda James
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Ingredients

  • raclette 150g, chopped into pieces

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

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

Additional Information

Nutrition

  • kcals 551
  • fat 29.1g
  • saturates 17.4g
  • carbs 50.8g
  • sugars 3.9g
  • fibre 4.6g
  • protein 19.1g
  • salt 4g
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