Mama and Daddy like nothing better than to pretend they are in the Alps, by bringing out the raclette grill, buying a lot of cheese, potatoes and meat and eating as if they’ve been out in the snow skiing all day . There is nothing quite like gooey cheese melted over piping hot potatoes and a crunchy salad after a day on the slopes (or in the office/soft play).
Of course since my arrival this can only ever happen after 7pm, once I’m tucked safely safely in bed. Our industrial raclette kit includes a massive slab of sparkly stone that heats up to a temperature that is definitely hotter than the sun, so could not be less baby-appropriate if it was made out of BPA plastic. Some toddlers may respect their parents enough to listen to their wise advice and not to touch anything boiling hot, but not me, with the clear evidence being the below photo from a BBQ this summer:
Yes, that’s my little hand print! Six other toddlers at the BBQ and of course I was the one to give the shiny red hot metal a high five. OUCH!
On that note, Mama wanted to make something that is just delicious as a raclette feast without the danger aspect. Perfect now that it has got positively freezing and comfort food is the only way to survive. Make these for Bonfire Night and serve with crusty bread and toffee apples for extra decadence, but don’t worry – you can burn it all off on the black run tomorrow!
- Two baking potatoes
- Two teaspoons coconut oil
- One teaspoon butter
- 1/4 onion, diced
- 80g pancetta, diced
- One tablespoon single cream or crème fraîche
- 200g reblechon or raclette cheese, roughly diced in smallish pieces
- Preheat the oven to 200C
- Scrub two baking potatoes. Rub the coconut oil into the skin, then season with salt and pepper (leave out the salt for the kiddy’s potatoes).
- Pop the potatoes in the oven for one hour. (tip – if you are pressed for time, microwave the potatoes for 10 minutes first, then you will only need to oven bake for 15 mins to crisp them up).
- Meanwhile, melt the butter in a large frying pan and sauté the onions and pancetta till brown. Remove from the heat and stir in the cream.
- Remove the potatoes from the oven and cut lengthways. Scoop out most of the potato from the skin, and in a bowl mix it with the onion and pancetta, be gentle so it stays nice and fluffy. Fold in 3/4 of the cheese.
- Spoon the potato back into the potato shell and top with the remaining cheese. Season the adult potatoes with salt and pepper.
- Pop back into the oven for 10-15 minutes until the cheese is melted and golden brown.