La Raclette Hasselback Potatoes
Elodie (@luvvelovesfood)
These hasselback potatoes with melted vegan raclette are a perfect comforting and indulgent winter treat!
Medium
60 mn
4
Ingredients
- 1 La Raclette Vegan
- 8 medium sized potatoes
- 2-3 tbsp olive oil
- 1 tsp paprika powder
- 1 tsp fresh thyme
- 1 tsp chopped sage
- Salt & pepper to taste
Instructions
- Wash and scrub the potatoes thoroughly.
- Place one potato between two chopsticks (or on a large spoon) to avoid cutting all the way through. Make thin, and even slices, about 3 mm apart across the potato, stopping before you reach the bottom. Repeat with each potato.
- In a small bowl, combine the olive oil, thyme, sage, paprika powder, salt, and pepper. Stir well to infuse the flavors.
- Place the sliced potatoes on a baking sheet. Brush each potato generously with the flavored oil, making sure to get the oil into the cuts.
- Bake on a baking sheet for 45–50 minutes.
- Once the potatoes are almost done, roughly slice the La Raclette Vegan into strips and tuck a piece of cheese in every few gaps of each potato.
- Return the potatoes to the oven for another 5-7 minutes, or until the cheese is melted and is bubbling.
- Remove the potatoes from the oven and serve hot. You can also add a dollop of La Fraîche for extra creaminess. Enjoy!
The Swiss classic
La Raclette Vegan melts, bubbles, and captures the essence of the Swiss classic!
There are a million ways to eat La Raclette Vegan, and this is one of my favorite ones!
Elodie (@luvvelovesfood)
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