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

Tips for success

Dry the potatoes well after draining and before smashing. Surface moisture is the main enemy of a crisp crust, so let them steam dry in the colander for a few minutes while you grate the cheese. Pat any visible water away with a clean towel if needed.

Keep the heat steady at medium-high once the potatoes are in the pan. If the butter darkens too quickly, lower the heat slightly and add a splash more olive oil. Remember that the cast iron retains heat well, so it can stay hot even after you reduce the flame.

Variations

• Garlic herb butter: Melt an extra tablespoon of butter with a little more minced garlic and chopped rosemary. Brush it over the potatoes right after smashing for added aroma and a deeper golden color.
• Gruyère version: Swap the raclette for grated Gruyère or Swiss cheese. The melt is a little firmer and the flavor more nutty, which many cooks find a pleasant change for a family dinner.
• Crispy shallot topping: Thinly slice a shallot and fry it in a little oil until golden and crisp. Scatter it over the center with the green onions for a crunchy contrast to the soft cheese.
• Smoked paprika finish: Dust the potatoes with smoked paprika before adding the cheese. It adds a warm, smoky note that pairs well with the melted raclette and the bright green onion garnish.

Storage and make-ahead

Fridge

Store cooled potatoes and cheese in separate airtight containers in the refrigerator, and eat within two days for the best texture and flavor.

Freezer

Freezing is not recommended, because the potatoes lose their crisp texture and the raclette turns grainy when thawed.

Reheat

Reheat the potatoes in a dry skillet over medium heat until hot and crisp again, then scatter the cheese over the top and cover briefly until it melts.

Leftover smashed potatoes keep well for a short time if you handle them with care. Let the platter cool for no more than two hours at room temperature, then transfer the potatoes and any remaining cheese into separate airtight containers. Store the cheese apart from the potatoes so the crust does not soften in contact with the moisture from the cheese.

Keep both in the refrigerator and eat within two days. The potatoes will lose some of their crispness, but they still taste good. The cheese stays best when it is wrapped tightly so it does not dry out or absorb other flavors from the refrigerator.

You can get much of this dish ready in advance without losing quality. Boil and drain the baby potatoes up to a day ahead, then cool them completely and store them in the refrigerator. Smash them just before cooking, since they are easiest to flatten when they are cool but still firm.

Grate the raclette and chop the garlic, green onions and rosemary up to a day ahead, keeping each in its own container so the flavors stay distinct. On the day you serve, heat the cast iron skillet, crisp the potatoes, add the cheese and finish the platter in about fifteen minutes. This way the cooking itself takes very little time, and the crisp, molten result is just as good as when everything is done in one session.

Serving ideas

Serve the platter straight from the cast iron skillet while the center is still molten and the potatoes are at their crispest. Place it in the middle of the table with a serving spoon and a small plate for each guest, so everyone can break off a crisp disc and dip it into the melted cheese.

A simple green salad with a sharp vinaigrette works well alongside, since its acidity cuts through the richness of the raclette and refreshes the palate between bites. Crusty bread or a few cornichons also make good companions for a relaxed gathering.

For a larger spread, pair the platter with cured meats, pickles and a few mustards, which complement the salty, creamy cheese. Offer a light white wine, a dry cider or sparkling water with lemon for a clean finish.

Because the dish is best eaten right away, plan to bring it to the table as soon as the cheese has melted, and have the flaky salt and extra green onion ready so you can finish it at the last moment for a fresh, bright final touch.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Molten Raclette Cheese

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 2 lb baby potatoes, scrubbed
• 4 green onions, white and light green parts, finely chopped, plus more sliced for garnish
• 1 head garlic, cloves peeled and minced
• 1 sprig fresh rosemary, leaves finely chopped
• 8 oz raclette cheese, coarsely grated on a box grater
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• kosher salt, to taste
• flaky salt, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until a knife slides into the center with no resistance. Drain them well and let them steam dry in the colander for a few minutes.
2. While the potatoes cook, finely chop the green onions with a santoku knife. Mince the peeled garlic cloves and chop the rosemary leaves. Set the garlic and rosemary aside, and keep the green onions in two portions: whites for cooking and greens for garnish.
3. Grate the raclette on the large holes of a box grater until you have a fluffy mound of shreds. Keep it cool until the potatoes are ready to go into the skillet.
4. Place each cooked potato on the board and press it with the base of a drinking glass or your palm until it forms a rough disc about half an inch thick. Keep the pieces intact so the edges stay ragged for extra crunch.
5. Set a cast iron skillet over medium-high heat and add the butter and olive oil. When the butter foams, place the smashed potatoes in the hot fat in a single layer. Season lightly with salt and cook until the bottoms are deep golden and crisp.
6. Flip the potatoes with a thin spatula. Scatter a generous layer of grated raclette over them so it melts and bubbles into the crevices between the discs. Let the cheese melt until it is bubbling and lacy at the edges.
7. Carry the skillet to the board and arrange the potatoes in a circle. Pile the remaining raclette in the center, then top it with the minced garlic, chopped rosemary and sliced green onion greens. Give the center a few moments to melt into a pool.
8. Sprinkle the platter with flaky salt and the remaining green onion greens. Serve straight from the skillet, letting each guest break off a crisp potato and dip it into the melted center.

Contains: milk

Estimated nutrition per serving

Calories

560

Protein

22 g

Carbohydrates

42 g

Fat

33 g

Fiber

4 g

Sugar

3 g

Sodium

820 mg

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