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Frying pan potato bread with melting raclette and pickle dressing Recipe

Name: Frying pan potato bread with melting raclette and pickle dressing
Total time: 1 h
Yield: 2
Ingredients: 150g raclette, chopped into pieces; 400g Maris Piper potatoes, skin on; 50g salted butter, plus extra for the frying pan; 100g self-raising flour, plus extra for dusting; ½ tsp sea salt flakes; ground to make ½ tsp black peppercorns; 3 tbsp Dijon mustard; 3 tbsp white wine vinegar; 1 shallot, finely chopped; a handful pickled silverskin onions, finely chopped; a handful gherkins, finely chopped; ½ a small bunch flat-leaf parsley, finely chopped

olivemagazine

Check out this indulgent pan-fried potato bread recipe with decadent raclette cheese, topped with a quick pickle dressing

Ingredients

150g raclette, chopped into pieces

400g Maris Piper potatoes, skin on

50g salted butter, plus extra for the frying pan

100g self-raising flour, plus extra for dusting

½ tsp sea salt flakes

ground to make ½ tsp black peppercorns

3 tbsp Dijon mustard

3 tbsp white wine vinegar

1 shallot, finely chopped

a handful pickled silverskin onions, finely chopped

a handful gherkins, finely chopped

½ a small bunch flat-leaf parsley, finely chopped

Method

For the potato bread, put the potatoes in a pan of salted cold water, bring to the boil and cook for 25-30 minutes or until they’re cooked through. Drain, allow to cool slightly then peel. Tip into a bowl and mash with the butter, then stir through the self raising flour, salt and pepper, so it comes together as a dough. Form into a ball.

For the dressing, put the mustard and white wine vinegar in a bowl and whisk together with some seasoning. Stir through the shallot, pickled onion, gherkins and parsley.

On a lightly floured worksurface, gently roll out the potato dough until 1.5cm thick and 25cm in diameter. Slide onto a lightly floured baking sheet.

Heat ½ tsp of butter in a frying pan large enough to fit the dough, swirling to coat the entire pan. Gently slide the potato bread into the pan and cook for 5 minutes until crisp and golden. Slide the bread onto a plate and then flip the uncooked side down into the pan. Cook on this side for another 5 minutes until golden.

Heat the grill to medium. Dot the potato bread with the raclette and put under the grill for 4-5 minutes until the cheese is fully melted and bubbling.

To serve, spoon over the dressing.

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