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Crispy Potato Tartlets with Raclette
Small melt-in-your-mouth tartlets made from potato purée, baked until a golden crust forms, then topped with melting raclette cheese, cured ham and pickles. Ideal for a winter appetizer or a convivial starter.
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Cost Breakdown
Critical Success Points
- • Steaming until fully tender
- • Spreading a thin layer of purée in the molds
- • First bake to achieve a well‑golden crust
Safety Warnings
- • Handle the oven and grill with kitchen gloves to avoid burns.
- • Be careful of hot steam when opening the steamer.
- • Use a sharp knife to avoid slipping.
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