Potato & Entremont Raclette cheese sandwichs
- 6 potatoes
- 6 thin slices of cured ham
- 6 slices of Entremont Raclette cheese
- Olive oil
- Thyme and bay leaves
- Salt and pepper
Peel the potatoes and cut them in half. Lay a bay leaf on each potato and drizzle a little oil over them. Salt and pepper to taste.
Bake for 30 minutes at 180°. Turn after 15 minutes. Remove the bay leaf.
Turn the potatoes flat side up. Cover each potato half with half an Entremont Raclette cheese slice. Bake for a few more minutes to melt the cheese. Take out of the oven and place a slice of cured ham on one potato half and cover with the other half. Maintain in place with a skewer or string. Serve hot with a salad.
Photo Credits : Stéphanie Iguna @LaFoodFactory