Crispy Smashed Potatoes with Molten Raclette Cheese

Imagine a skillet of golden, shatteringly crisp smashed potatoes, each one cradling a puddle of molten raclette cheese that pulls into long, glossy ribbons. This is that dish—a rustic, indulgent one-pan meal that turns humble potatoes into a showstopping centerpiece.

With just a handful of ingredients and a hot cast iron skillet, you can create a texture contrast that's pure magic: crunchy edges, fluffy centers, and a blanket of nutty, gooey cheese that bubbles and browns. The garlic and rosemary butter infuses every crevice, making each bite irresistible.

Crispy smashed potatoes are a beloved classic, but when you add a layer of molten raclette cheese, they become something else entirely. Raclette, a semi-hard Alpine cheese, is famous for its exceptional melting qualities and savory, slightly nutty flavor.

Here, the potatoes are boiled until tender, smashed flat, then pan-fried in foaming garlic-rosemary butter until they develop a crackling crust.

The cheese is showered over the top and allowed to melt into a bubbling blanket, creating a dish that's part comfort food, part culinary showpiece. Serve it straight from the skillet for a dramatic, gooey presentation that's sure to impress.

Ingredients

Why this recipe works

The two-step cooking method is the key to the perfect texture. Boiling the potatoes first ensures they are fully cooked and tender on the inside, while smashing them creates more surface area for crisping. When they hit the hot butter, the exposed edges turn golden and crunchy, while the centers stay fluffy and soft. This contrast is what makes smashed potatoes so satisfying.

Raclette cheese is the ideal choice for melting because it has a high fat content and a low melting point, which means it becomes creamy and fluid without becoming greasy. The garlic and rosemary butter adds a fragrant, savory base that complements the cheese's nuttiness. The result is a harmonious blend of flavors and textures that's both rustic and refined.

Notes and substitutions

For the best results, use small, waxy potatoes like Yukon Gold or baby reds. They hold their shape during boiling and smash beautifully. If the potatoes are larger, cut them in half before boiling. Make sure to dry the potatoes thoroughly after draining—excess moisture will prevent crispiness. The butter should be foaming but not browned when you add the aromatics, to avoid burning the garlic.

Raclette cheese can be found in well-stocked supermarkets or specialty cheese shops. If unavailable, Gruyère or fontina are excellent substitutes, as they melt similarly and offer a rich, nutty flavor.

A cast iron skillet is ideal for this recipe because it retains heat and promotes even browning, but any heavy-bottomed skillet will work. The key is to let the potatoes cook undisturbed to develop a golden crust.

• raclette cheese: Gruyère or fontina cheese (both melt well and have a nutty flavor)
• small gold potatoes: Yukon Gold or red potatoes (keep them small for even cooking)
• fresh rosemary: 1 tsp dried rosemary (reduce the amount, as dried is more concentrated)
• unsalted butter: Salted butter (omit the flaky salt at the end, or use less)

Equipment

• Large pot
• Colander
• Cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Spatula