Crispy Smashed Potatoes with Molten Raclette Cheese Skillet Tips, FAQ & printable recipe

Tips for success

Use cooked potatoes that are cool enough to handle but still warm inside. Potatoes straight from the fridge are firm and harder to smash, while very hot potatoes can break apart under the glass. Smashing them at this stage keeps the disks thick and tender in the center.

Keep the heat steady and the cheese in a single generous layer. Medium-high heat gives the best crust, but if the cheese begins to scorch, slide the skillet slightly off the burner for a few seconds. This gives the raclette time to melt completely while the potato bottoms continue to crisp without turning bitter.

Variations

• Browned butter version: Cook the butter until it turns nutty and golden brown before adding the potatoes. The browned butter deepens the flavor and gives the crust a richer, toasted note that pairs well with raclette and garlic.
• Extra garlic and herbs: Add more smashed garlic cloves and an extra sprig of rosemary to the pan. The additional aromatics make the potatoes more fragrant, and the green onions and chives stand out even more against the golden cheese.
• Gruyère swap: Use grated Gruyère in place of raclette for a slightly nuttier, milder cheese. It melts well, forms a similar golden crust, and suits the same rosemary, garlic and green onion finish.
• Individual skillets: Divide the smashed potatoes among four small cast iron pans and add the cheese to each. This version makes a striking table presentation and gives each person a crisp, molten portion.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheat

Reheat the potatoes in a dry skillet over medium heat until the cheese is warm and the crust crisps again.

Leftover smashed potatoes keep best when they are cooled quickly and stored in an airtight container. Let them cool for no more than 2 hours at room temperature, then transfer them to the refrigerator.

Keep the sour cream, green onions and chives separate so the herbs stay fresh and the crust does not soften further. The cheese firms as it cools, so the texture will be firmer than when the dish was freshly made. Eat the leftovers within two days for the best flavor and texture.

You can smash and season the potatoes up to a day ahead. Place the flattened disks on a plate lined with parchment, cover them loosely and refrigerate them until you are ready to cook. Grate the raclette and chop the herbs in advance as well, keeping the cheese in a sealed bag in the refrigerator.

When the time comes to cook, the skillet takes only about twenty minutes from heating to the molten finish. Cold smashed potatoes may need a minute or two more in the pan to crisp, so watch the edges closely and adjust the heat as needed.

Serving ideas

Serve this dish straight from the cutting board so everyone can see the lacy, golden crust and the bubbling cheese. A small bowl of sour cream on the side lets guests add more, and extra chives and green onions make the herb finish look generous.

Pair it with a simple green salad dressed in lemon and olive oil, or with cured meats and pickles for a relaxed dinner. A crisp white wine or sparkling water with a squeeze of lemon balances the richness of the melted cheese.

For a casual gathering, set the cast iron skillet in the center of the table on a trivet, so the potatoes stay hot and the cheese keeps its shine.

Offer flaky sea salt in a small dish so each person can finish their own plate. Warm bread or a light grain salad works well alongside, and the dish also suits a relaxed brunch or a simple weekend supper with friends.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese Skillet

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb cooked baby potatoes, cooled slightly
• 3 tbsp unsalted butter
• 1 tbsp neutral oil, such as canola or vegetable oil
• 6 oz raclette cheese, coarsely grated on a box grater
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• flaky sea salt and kosher salt, to taste
• 2 green onions, thinly sliced
• fresh chives, chopped, for serving
• sour cream, a generous dollop for serving

Instructions

1. Place each cooked potato on the wooden board and press it with the bottom of a glass until it flattens into a thick disk. Keep the pieces roughly even so they brown at the same pace. Set them aside beside the rosemary, garlic and green onions.
2. Set the cast iron skillet over medium-high heat and add the butter and the neutral oil. Wait until the butter melts and foams slightly, then lay the smashed potatoes in the pan in a single layer, cut side down.
3. Press each potato gently with a spatula to extend the crust. Season with kosher salt, scatter the smashed garlic cloves and the rosemary sprigs over the pan, and let the potatoes sizzle undisturbed until the bottoms turn deep golden.
4. While the potatoes crisp, grate the raclette cheese on the large holes of a box grater. Scatter the fine shreds generously over the potatoes so they cover the pan and fall between the pieces.
5. Continue cooking over medium-high heat until the cheese melts into bubbling golden pools and the potato edges turn deeply crisp and lacy brown. Watch the pan so the butter does not darken too far.
6. Lift one potato with tongs to check that the bottom is crunchy and the cheese has fully melted. The potatoes should release easily from the pan when the crust is ready.
7. Use tongs to lift the crispy potatoes and the melted cheese onto the wooden board, keeping the golden crust intact. Arrange them in a single layer so the crust stays crunchy.
8. Spoon a creamy dollop of sour cream over the potatoes, then add the sliced green onions, the chopped chives and a light sprinkle of flaky sea salt. Serve warm while the cheese is still molten.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

38 g

Fat

33 g

Fiber

4 g

Sugar

3 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.