Potato, Ham, and Muenster Gratins
ready in 55 min.
- For Tomato and Onion Salad
- 3 large, ripe tomatoes (washed)
- 1 medium sweet onion (peeled and thinly sliced)
- ¼ cup olive oil
- ¼ tsp Garlic salt
- freshly ground Black pepper
- For Raclette
- 21 ozs potatoes (washed)
- salt (to taste)
- 8 ozs Smoked ham
- 3 cups muenster cheese (thinly sliced)
- 2 Tbsps vegetable oil
- freshly ground Black pepper (to taste)
- Caraway (for sprinkling)
- Cumin (for sprinkling)
- crusty Rolls (to serve)
For Tomato and Onion Salad:
Core tomatoes and cut into wedges. Place a layer of tomatoes and onions in a serving dish. Drizzle olive oil over each layer and sprinkle with garlic salt and fresh pepper; continue layering. Set aside.
Cook the potatoes in salted boiling water for 20 to 25 minutes; or until fork tender. Drain, cool slightly, peel and slice.
Preheat the raclette grill.
Cut the ham into very thin slices; trim any fat from the edges. Coat the raclette pans lightly with
oil. Line the bottom of the pans with ham slices and top with sliced potatoes. Cover the potatoes with Muenster cheese. Season with salt, pepper and caraway seeds.
Place pans under the raclette grill and cook for 8 to 10 minutes, or until the cheese is bubbly and golden. Serve with crusty rolls and tomato and onion salad.