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Mini-Raclette à la pomme de terre

Mini-Raclette à la pomme de terre

4 portions


  • 60 g (2 oz) Comtomme cheese
  • 3 or 4 small La Ratte potatoes
  • 2 slices of Viande des Grisons
  • 1/2 shallot
  • 20 g (1 1/2 tbsp.) castor sugar
  • 60 ml (1/4 cup) Pinot gris (white wine)
  • 100 ml (4 oz) kirsch
  • 12 g (1/2 oz) gelatine leaves


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  • In a double boiler, melt the cheese and set aside to cool to room temperature.
  • Cook the potatoes in salted boiling water, being careful not to break the skin.
  • Once cooked, let them cool completely.
  • While the potatoes are cooling, cut the Viande des Grisons into four strips of 1.5 cm (1/2 inch) by 10 cm (4 inches).
  • Roll the strips around an ovenproof greased metallic tube (or small pastry cutter) and bake until hard.
  • Set aside the twists of Viande des Grisons.
  • Finely chop the shallot and sweat it for a while in a dash of oil.
  • Add the sugar and continue cooking on low heat (do not allow to change colour).
  • Moisten with the Pinot gris and reduce until no liquid remains. Refrigerate the shallot compote until serving.
  • In a skillet, reduce 100 ml (4 oz) of kirsch by half.
  • Add the previously prepared gelatine leaves.
  • Refrigerate until set, and then stir with a fork.
  • Cut the potatoes in half and use a spoon to scoop out some of the insides.
  • Place some kirsch jelly in the potato (not too much, otherwise it will overpower the fruity flavour of the cheese).
  • Place a quarter of the melted, room-temperature cheese on top of the kirsch jelly.
  • Place a thin layer of shallot compote on the cheese and top with the twist of dried Viande des Grisons.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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