Millefeuilles with Raclette
Ingredients
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6 slices of Ermitage raclette cheese
-
12 small potatoes
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12 slices of rosette
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A fillet of olive oil
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1/2 broccoli
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1 clove of garlic
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20cl of liquid cream
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Salt
-
Pepper
Preparation
- Bring a pan of salted water to the boil and immerse the broccoli florets with the peeled garlic clove. Leave to cook for 10 minutes.
- Strain and blend the broccoli and garlic clove with the liquid cream. Add a little water if you want a thinner sauce. Season to taste.
- Cook the unpeeled potatoes in a pot of water for 30-40 minutes. Allow them to cool and then peel.
- Cut each rosette slice in half. Cut each slice of raclette into 4 pieces. Cut the potatoes in half lengthways.
- Place a piece of rosette and a piece of raclette cheese between each slice of potato. Close the potatoes. Hold together with a pick.
- Place these millefeuilles on a baking tray covered with baking paper. Drizzle with oil. Add pepper.
Preheat your oven to 200°C (gas mark 6-7) and bake for 10 minutes.
This recipe was designed by Chef Nini.
You can find all his recipes on: www.chefnini.com
Gourmet tip
Ideal recipe with leftover raclette cheese!
To serve, remove the picks and secure the millefeuilles with chives. Serve with the sauce and salad on the side.
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