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Recipe
Raclette with Heimros
Heimros is a gouda made with cow's milk from Vehus, and it melts well. That makes it right for raclette. If you have no raclette grill, melt the cheese in the oven and scrape it over the potatoes.
- Serves
- 4 people
- Time
- 35 minutes
Ingredients
- 1 kg small potatoes
- 400 g Heimros, sliced
- 150 g cured ham
- 1 jar of gherkins
- Pickled onions (optional)
- Freshly ground pepper
Method
- Boil the potatoes in lightly salted water until tender, about 20 minutes. Keep them warm with the lid on.
- Turn on the oven grill. Lay the cheese slices on a tray lined with baking paper, or in small ovenproof dishes.
- Melt the cheese at the top of the oven until it bubbles, about 3 to 5 minutes. Keep an eye on it, it goes quickly.
- Halve the potatoes, scrape the melted cheese over them and grind over a little pepper. Serve with cured ham, gherkins and pickled onions.
Tip
Aged Heimros gives a stronger flavour. Young Heimros melts the softest.
Lega products in this recipe
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