Crispy Potato Tartlets with Raclette

Ingredients

• 400 g Provence potatoes (Skin left on for extra crunch, or peeled according to preference)
• 2 tablespoons Extra virgin olive oil (To grease the molds and drizzle on the bases)
• 50 g Grated cheese (Gruyère or Emmental) (To form the crispy crust)
• 1 pinch Ground black pepper (Seasoning)
• 1 pinch Herbs de Provence (Additional aroma (optional: curry, cumin))
• 200 g Herb raclette cheese (Cut into slices or dice)
• 4 slices Cured ham (Parma or Bayonne style) (For the final topping)
• 20 g Pickles (Optional, thinly sliced)
• 1 pinch Salt (To taste)

Instructions

1. Wash and prepare the potatoes

   Rinse the potatoes under cold water. You can leave the skin on or peel them according to your preference.

   Time: PT5M

2. Steaming

   Place the whole potatoes in the steamer (or in a pot with a steaming basket). Steam for 30 minutes until they are very tender and easy to mash.

   Time: PT30M

3. Mash and season the purée

   Drain the potatoes, place them in a bowl and mash with a fork or potato masher. Add pepper, Herbs de Provence, salt and 1 tablespoon olive oil. Mix quickly.

   Time: PT5M

4. Form the tartlet bases

   Lightly grease the tartlet molds with a little olive oil. Spread the potato purée into each mold forming a thin, even layer. Sprinkle the grated cheese on top and add a drizzle of olive oil.

   Time: PT5M

5. First bake

   Preheat the oven to 180°C. Place the tray with the molds and bake for 30 minutes until the edges are golden and the grated cheese forms a crispy crust.

   Time: PT30M

   Temperature: 180°C

6. Add the raclette cheese

   Remove the tray, place slices of raclette cheese on each tartlet base. Return to the oven for 5 minutes to melt the cheese.

   Time: PT5M

   Temperature: 180°C

7. Broil to brown

   Put the tartlets under the oven grill for 5 minutes, or until a nice golden colour appears on the cheese.

   Time: PT5M

8. Garnish and serve

   Place a slice of cured ham on each tartlet, add a few sliced pickles if desired. Serve immediately, hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Provence potatoes: Russet potatoes, Yukon Gold potatoes
• Instead of Extra virgin olive oil: Canola oil, Sunflower oil
• Instead of Grated cheese (Gruyère or Emmental): Comté, Parmesan
• Instead of Ground black pepper: White pepper
• Instead of Herbs de Provence: Dried thyme, Rosemary
• Instead of Herb raclette cheese: Plain raclette cheese, Smoked raclette
• Instead of Cured ham (Parma or Bayonne style): Prosciutto, Parma ham
• Instead of Pickles: Pickles, Marinated cucumbers
• Instead of Salt: Sea salt

Equipment Needed

• Steamer or pot with steaming basket
• Bowl for mashing potatoes
• Spatula or wooden spoon
• Tartlet molds (silicone or metal)
• Baking sheet
• Oven
• Oven grill (or salamander) (optional)
• Cheese grater
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Steaming until fully tender
• Spreading a thin layer of purée in the molds
• First bake to achieve a well‑golden crust

Chef Tips from the Video

• Leaving the potato skin on gives a slight extra crunch.
• Using an air‑fryer for the first bake gives an even crispier texture.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container for 2 days. Reheat in the oven at 160°C for 10 minutes.

Freezer: Not recommended, the purée texture deteriorates.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the tartlet bases ahead of time and freeze them on a sheet before placing them in the molds.
• Cook the potatoes the day before and keep them in the refrigerator, reheat slightly before mashing.