Ingredients
- 8 medium-sized potatoes
- 2 Quebec apples
- 2 slices prosciutto, cut into strips
- 1 piece (about 200 g) Kingsey Raclette cheese for grating (remove rind before grating)
- 30 ml (2 tablespoons) butter
Preparation
- Boil the potatoes in salted water with the skins on, then peel and cut (when cool).
- Butter a baking dish and arrange a layer of potatoes.
- Add the prosciutto strips on top.
- Peel apples, core and slice thinly.
- Top with the apples over the prosciutto and finish with the potatoes.
- Sprinkle the top with grated Raclette cheese and bake at 205°C (400°F) for 15 minutes.
This recipe was created by chef Philippe Mollé.
Portions:
4Preparation:
25 min.Cooking:
7 hours at low intensity
Main courses
Pork, apple and squash stew
Starters and side dishes
,
Main courses
Gnocchi with old Le Cru du Clocher cheddar, duck confit demi-glace sauce and Cortland cheese
Portions:
4Preparation:
15 min.Cooking:
20 min.