Potatoes Dominoes with Raclette Cheese is inspired by Francis Mallmann, but with a bit of a cheesy upgrade.
Potatoes Dominoes with Raclette Cheese
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Food:
Vegetarian
Cuisine
Canadian
Serves:
2
Prep Time:
15 min
Cook Time:
15 min
Potatoes are a very versatile ingredient. This dish is inspired by Francis Mallmann’s recipe for Potatoes Dominoes – thinly sliced potatoes, basted with butter, lined up together and angled to make a layer that gets crispy on the edges and creamy and tender in the middle. These potatoes dominoes are made on the plancha and basted with melted butter mixed with garlic and fresh sage. The edges crisp up, the inside softens, and that garlic and sage butter adds a great richness. A block of Emmenthal cheese goes straight on the plancha and melts and bubbles. The trick here is to stick a fork in the top of the brick of cheese so you can easily remove it from the grill once it’s melted. After the potatoes come off the grill, you scrape the gooey, melted layer of the Emmenthal cheese right onto the potatoes dominoes. Top with chopped gherkin pickles and fresh chives. A cheesy, buttery, crispy bite to remember.
Enjoy!
By:Chef Matt Basile
Ingredients
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2 Russet potatoes
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1 tbsp sage, chopped
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1 cup butter, cubed
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3 cloves garlic, chopped
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1 brick of Emmenthal cheese
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5 to 7 Gherkin pickles, chopped
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1 tbsp fresh chives, chopped
Instructions
To prep your potatoes, cut off the ends, but don’t discard them. Using a sharp knife, slice off the skin on all sides of the potato, making sure to turn it as you go and shape it into an even brick. Clean off any extra skin by cutting it off. Then, thinly slice your potato, keeping each slice in place and grouped together, to give the illusion that the potato is still whole. Carefully transfer the sliced potatoes onto the plancha, keeping all the slices together and standing upright. Place the reserved ends of the potatoes on the plancha, too.
Chop your fresh garlic and finely chop your fresh sage. Cut your sticks of butter into cubes and then add all three ingredients to a small cast iron pan. Place on the plancha and let the butter melt. Once the butter is melted, stir, and then spoon onto your potatoes.
Let your potatoes cook in the butter, about 15-20 minutes, basting with butter about halfway through. Carefully flip your potatoes, keeping all the slices together, baste with more butter and allow to keep cooking until the exterior is brown and crispy and the interior is softened and cooked through, about another 15-20 minutes. Make sure to continue to baste with butter.
When your potatoes are almost finished, place your brick of Emmenthal cheese directly on the plancha. Stick a fork in the top to be able to easily remove it from the grill. Chop your gherkin pickles and chives. When the bottom of the cheese has melted and is starting to bubble, it’s time to build.
Remove your potatoes from the plancha and transfer to a plate. Remove the Emmenthal cheese from the plancha, using that fork, and hold over your potatoes. With a knife or metal spatula, scrape off the melted layer of cheese onto the potatoes. Top with gherkins, chopped chives and some salt.