Sunday, March 10, 2013

Potatoes Morbier

Potatoes Morbier

This is my take on  the classic alpine resort dish, Raclette. This dish is really easy to prepare and only takes about 30 minutes to make. I like to use waxy potatoes because they hold together better during boiling. Traditionally Raclette cheese is used  but I find that  Raclette has a mild flavor. I use Morbier because it has a pronounced nutty kind of funky flavor and melts very well.  Also the ash that runs through the middle looks cool. Instead of serving with the traditional pickled onions and cornichons,  I simply sprinkle some champagne vinegar over the top immediately  after being pulled from the oven. A garnish of chives or thinly sliced scallions adds some onion flavor and brightens up the dish. You can serve this a side dish or just to share with friends and a great glass of dry Alsace Riesling.

2 pounds of white or other waxy potato
1/2 pound of Morbier
1 clove of garlic
chives or scallions
champagne vinegar

Cut the potatoes into 1/4 inch slices. Boil in heavily salted water until tender. Drain and let cool.
While the potatoes are cooling add enough olive oil to the bottom of a oven proof dish to cover it. Crush a clove of garlic and rub it in the oil. This will add a lot of flavor and aromatics when it is cooking in the oven.
Remove the rind from the cheese and slice into very thin strips.
Place the potatoes in the dish in a single layer. if you have a few left place on top of the first layer. Layer the cheese strips on top of the potatoes.

Place in a 400* oven for 15 minutes.

Remove from the oven.
While still hot sprinkle with champagne vinegar. Add as much as you like. I like quite a bit, but champagne vinegar can be very strong and to much for some people.

Garnish with some chives or chopped scallions.