Potato & wild mushroom melt

Potato & wild mushroom melt

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins - 45 mins

Skill level

Easy

Servings

Serves 6

A rich and creamy vegetarian dish made with nutty flavoured raclette cheese - by Gary Rhodes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
759
protein
21g
carbs
32g
fat
62g
saturates
27g
fibre
3g
sugar
7g
salt
1.31g

Ingredients

  • 1 bunch tarragon (about 30g), leaves picked
  • 100ml groundnut oil
  • 900g-1kg pink fir apple potatoes (or Charlotte), washed
  • 6 medium or 9 small tomatoes, halved
  • walnut oil, for drizzling
  • 2 red onions, thinly sliced
  • squeeze lime juice
  • 450-600g mixed wild mushrooms, such as chanterelles, ceps and trompette des morts, trimmed
  • generous knob butter
  • 2 tsp wholegrain mustard
  • 200ml double or whipping cream
  • 450g raclette cheese, rind removed and thinly sliced
  • 2 tbsp broken walnut pieces, optional

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Method

  1. To make the tarragon oil, chop the tarragon leaves, then warm the groundnut oil in a small pan. Add the tarragon, season with a pinch of salt, then liquidise until smooth with a stick blender. Set aside. Can be done up to 2 days ahead.
  2. Cook the potatoes in boiling salted water for 20-25 mins. Cooking them a bit longer than usual will give them a very soft, almost creamy texture. Drain and halve the potatoes lengthways and season with salt and pepper.
  3. While the potatoes cook, arrange the tomatoes on a baking tray, season, then drizzle liberally with walnut oil. Put under a pre-heated grill and cook for 6-8 mins until they start to colour and soften. Set aside to be served at room temperature. Add the sliced red onions to the cooked potatoes, with the lime juice. Cover and keep warm. Heat oven to 220c/fan 200c/gas 7.
  4. Rinse the mushrooms briefly and pat dry. Sauté in butter over a high heat, then season. Add the mushrooms to the potatoes and red onions. Stir the mustard into the cream, then lightly whip the cream (see tip, opposite). Season and stir it amongst the potatoes, onions and mushrooms, then spoon over a large ovenproof platter. Lay the strips of cheese, overlapping haphazardly, on top. Can be done up to 1 hr ahead.
  5. Now finish it in style. Bake until the cheese begins to melt and is tinged to a light golden brown, about 10-12 mins. Arrange the grilled tomatoes down either side of the platter, scatter the broken walnuts (if using) Over the tomatoes and drizzle with tarragon oil. Serve the rest of the tarragon oil separately.

Recipe from Good Food magazine, September 2006

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Comments

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zenagreen's picture

looks very good- look forward to trying it!

avray1967's picture
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Oh, thank you! I am going to do this with a raclette machine as the traditional piles of cheese, pile of viande de grisons and half a lettuce leaf gives me indigestion just thinking about it. Put the bowl with the potatoes, cream onion and on the table alongside the dish of cooked tomatoes. Stick raclette machine in the middle and away to go. Few slices of cured ham to keep the men quiet. That green salad looks a good idea too. Nice easy meal for a casual dinner.

chrissyt's picture
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I can't find raclette cheese, any ideas on what I could use instead??

pidgepidge's picture
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This was REALLY rich but very good--if you like raclette cheese that is--raclette is very strong and not to everyone's taste! It was fine as leftovers the next day too.

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