RACLETTE & CURED HAM CAKE

RACLETTE & CURED HAM CAKE

GIANT CRISPY POTATO RÖSTI CAKE WITH MOLTEN RACLETTE AND CURED HAM CORE.

  • Prep time: 30 minutes
  • Cook time: 35-40 minutes
  • Total time: ~1 hour 10 minutes
  • Serves: 4-6

INGREDIENTS

Produce

  • Yukon Gold potatoes (1.2-1.5 kg / 2½-3 lb)
  • Yellow onion (1 small, optional)
  • Fresh thyme (optional)

Dairy

  • Raclette cheese (250-300 g / 9-10 oz), sliced
  • Unsalted butter

Charcuterie

  • Cured ham (prosciutto, jambon cru, or speck - 120-150 g / 4-5 oz)
  • Extra cured ham slices (for crisping)

Pantry

  • Neutral oil or clarified butter
  • Kosher salt
  • Freshly cracked black pepper
  • Dijon mustard (for serving)

Pickles & Condiments (for serving)

  • Cornichons
  • Pickled pearl onions

INSTRUCTIONS

    1.    Prepare the potatoes

Peel and coarsely grate the potatoes. Rinse briefly in cold water, then squeeze extremely well in a clean towel until fully dry.

    2.    Season

Transfer potatoes to a bowl. Season generously with salt and pepper. Add grated onion and thyme if using. Toss well.

    3.    Form the base

Heat a large nonstick or cast-iron skillet over medium heat. Add oil and a knob of butter.

Press half of the potato mixture firmly into the pan, forming a compact, even layer.

    4.    Layer the filling

Arrange raclette slices evenly over the potatoes, leaving a 1 cm border.

Add an even layer of cured ham on top of the cheese.

    5.    Seal the cake

Cover with remaining potatoes, pressing firmly to fully enclose the filling.

    6.    Cook gently

Reduce heat to medium-low. Cook 15-18 minutes until deeply golden and crisp underneath.

    7.    Flip

Slide onto a plate, add more butter to the pan, invert the cake back in.

Cook another 15-18 minutes until equally crisp.

    8.    Crispy cured ham

While the cake cooks, fry thin slices of cured ham in a dry pan until crisp. Drain on paper towel.

    9.    Rest & slice

Rest the cake 3-5 minutes before slicing to reveal the molten raclette center.

TO SERVE

  • Serve with cornichons, pickled pearl onions, crispy cured ham, and Dijon mustard on the side.
  • Finish with flaky salt and fresh thyme if desired.
  • Best eaten immediately while the cheese is flowing.

By Laurent Dagenais

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