Indulge in this alpine-inspired twist on raclette, where rich Bleu de Gex blue cheese melts over tender potatoes, paired with savory rolled belly and mountain ham. A proven favorite from French regional cooking traditions, perfect for sharing.
Serves 6
Prep: 10 minutes
Cook: 30 minutes
Ingredients:
- 12 slices of rolled belly
- 12 slices of mountain ham
- 12 large potatoes
- 2 scoops of country bread
- Pickles, onions, mushrooms in vinegar
- Coarse salt
- Bleu de Gex blue cheese
- Wash the potatoes thoroughly and pat dry without peeling. Boil in a large pot of salted water for about 30 minutes until tender. Drain and keep warm, covered with a cloth.
- Arrange the charcuterie—rolled belly and mountain ham—on a large platter. Present pickles, onions, and vinegar-preserved mushrooms separately.
- Cut the Bleu de Gex into strips about 3 to 4 cm thick.
- Slice the warm potatoes into thick pieces and divide into individual oven-safe pans. Top each with 1 or 2 cheese strips. Bake until the cheese melts and bubbles. Serve hot with charcuterie, garnishes, and country bread.
- This recipe works equally well with Sassenage blue cheese.
Serve with a Roussette de Savoie or Apremont for the perfect pairing.
