Marble Potatoes “rissoles” with garlic, parsley and Raclette cheese

Marble Potatoes “rissoles” with garlic, parsley and Raclette cheese

Main Course 

  • 4


  • Very easy



  • 4 Tablespoons canola oil
  • 8 ounces Slab bacon, cut into ¾ inch cubes
  • 12 large Garlic cloves, peeled, root trimmed, split in half, germ removed
  • 1 ¼ pounds Marble sized Yukon gold potatoes (or larger potatoes cut into pieces no larger than 1 inch), washed and dried
  • ½ cup Italian parsley leaves, stems removed, coarsely chopped
  • 1 ½ teaspoons Red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • 2 ounces (about 1 cup) Raclette cheese (or substitute gruyere), grated


Heat the All-Clad 12 inch saute pan over medium low heat then add the canola oil. Add the bacon and cook gently for 5 minutes. Add the garlic cloves and continue to cook stirring occasionally until the garlic is soft and slightly caramelized, about 5 minutes more. Remove the bacon and garlic with a slotted spoon and transfer them to a plate lined with paper towels. Increase the heat slightly and carefully add the potatoes to the pan and season them with kosher salt. Pan roast the potatoes by frequently swirling the pan in order to roll the potatoes in the hot fat. This will allow the potatoes to cook evenly on all surfaces. Continue cooking the potatoes until they are golden brown and very soft when pierced with a paring knife, about 15 minutes. Carefully pour off the excess fat in the pan into a heat resistant container. Add the bacon and garlic back to the pan. Then add the parsley, season with freshly ground pepper and the red wine vinegar. Cook until the vinegar has evaporated and the parsley has wilted then turn off the heat. Turn on the oven’s broiler to its highest setting and set the rack about 6 inches below the heat source. Sprinkle the raclette cheese over the potatoes in an even layer. Place the pan under the broiler and cook until the cheese is golden brown and bubbly.

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