Franc-Comtoise Raclette with Morbier and Bleu de Gex
The Franc-Comtoise Raclette with Morbier and Bleu de Gex is the perfect fusion of local flavors! Melting, generous, and rich in taste, it invites you to discover the authenticity of the region's cheeses. To be shared with friends or family, for a guaranteed moment of conviviality!
Ingredients
- 500 g of potatoes
- 200g of Morbier
- 200g Bleu de Gex
- 200g of raclette cheese
- 1 Morteau sausage
- 2 Montbéliard smoked sausages
- 8 slices of smoked ham
- Gherkins, pearl onions, shelled walnuts
Preparation
Franc-Comtoise raclette recipe
with Morbier and Bleu de Gex
Revisit with delight the raclette, this classic winter recipe. A Franc-Comtoise version that showcases the specialties of this region in Eastern France: the cheeses of course, but also the sausages and charcuterie from Franche-Comté. A raclette to be accompanied by local wines, in moderation of course!
1. Turn on the raclette machine to preheat so it's ready when the ingredients are prepared.
2. Cook the sausages by placing them in cold water. Bring the water to a simmer and let them cook over low heat for 30 to 40 minutes. Don't prick them so they retain their flavors.
3. Clean the potatoes by brushing them without peeling. Cook them in salted boiling water for 20 to 30 minutes depending on their size. Check the potatoes' doneness with the tip of a knife and drain them when they're ready.
4. Place the different cheeses (Morbier, Bleu de Gex, Raclette) cut into thin slices in a serving dish.
5. At the end of cooking, cut the sausages into thick rounds and arrange them with the smoked ham slices, gherkins, and the rest of the accompaniments. Now it's time to sit down at the table!
Tips:
- You can vary the quantities of cheese according to your preferences.
- Serve the raclette with a small salad and local wines: Arbois and Côtes du Jura.