Ingredients
- 1 3/4 cups milk
- 2 tbsp cornstarch
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 cup Raclette cheese, shredded
- 1/2 cup Gruyere, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 cup pecorino, grated
For the Super Crispy Parm Potatoes
- 2 lb Yukon Gold or Russet potatoes, peeled and cut into 1 1/2 - 2″ chunks
- 1/2 tsp baking soda
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup parmesan cheese, finely grated
- 3 tbsp olive oil
Directions
- Combine the milk, cornstarch, turmeric, and salt in a pot and heat over medium high. Whisk constantly, until the mixture comes up to a gentle simmer and begins to thicken. Whisk in the cheese until the mixture is smooth and thickened. Transfer some of the “Raclette” to a cast iron skillet (work in batches if necessary) and pop under the broiler until golden brown and bubbling. Then, drizzle on top of crispy potatoes OR serve alongside a charcuterie board with pickles and bread for dipping/drizzling. Enjoy!
- Cover the potatoes in cold water and add the baking soda and salt. Bring up to a gentle boil and cook 8-10 minutes or until the potatoes are par-cooked and have developed a rough exterior. Remove and allow to cool (can be done the day before!). Gently toss the potatoes with the garlic powder, onion powder, cheese, and oil. Air fry at 425 for 25-30 minutes or convection bake for 35-40 minutes. Season with a pinch of salt and then drizzle on the Raclette!