Potato and Mushroom Raclette
Potato and Mushroom Raclette



  • 1 kg charlotte potatoes
  • 6 tomatoes, halved
  • Walnut oil for drizzling
  • 2 sliced red onions
  • Squeeze of lime
  • 500g mixed wild mushrooms, trimmed and washed
  • Knob of butter
  • 2 tsp wholegrain mustard
  • 200ml double cream
  • 450g raclette cheese, thinly sliced
  • 2 tbsp walnut pieces
  • Boil the potatoes in salted water for 25 mins, then drain, halve lengthways and season well. Meanwhile, arrange the tomatoes on a baking tray and drizzle with walnut oil and seasoning. Grill for 8 mins or until coloured and softened. Set aside. Mix the sliced red onions with the cooked potatoes and sprinkle with lime juice, then cover and keep warm. Preheat the oven to 200C.
  • Fry the mushrooms in the butter with some seasoning until softened, then add the mushrooms to the potato mixture. Stir the mustard into the cream with some seasoning, then stir into the potatoes, mushrooms and onions. Spoon into a large roasting tin and top with the sliced cheese. Bake in the oven for 12 mins or until golden and gooey, then scatter with walnuts and serve with the grilled tomatoes.
45 mins
6 serving

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