Cream of Cauliflower Raclette
Cook time: 1 hour 15 mins
Raclette is a type of cheese from Switzerland, it is also the name of the Swiss dish that traditionally involved taking a big chunk of raclette cheese and melting it. You would then scrape the melted cheese onto some bread or boiled potatoes. The word ‘raclette’ comes from the French verb racler, meaning to scrape.
Traditionally, the cheese would be held up to the fire to get it nice and melty. Today, most restaurants instead use a specialised heating apparatus that can support a half-wheel of cheese.
Enjoy this spin on the traditional version by combining a cauliflower cheese style version with the Yallingup Cheese St Marcellin as the delicious melting cheese instead.
1 head cauliflower
8 tablespoons unsalted butter
1 carrot, minced
1 stalk celery, diced
1 onion, diced
1/3 cup yellow capsicum, diced
1 tablespoon fresh thyme leaves, chopped finely
2 fresh bay leaves
4 cups skim milk
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 large potatoes
6 tablespoons flour
1-2 rounds of St Marcellin from Yallingup Cheese
Fresh Baguette, sliced
2 teaspoons orange zest, to garnish
Cut the cauliflower lengthwise into 2 cm slices. Cut out and dice the core of each slice; reserve the florets. In a skillet over medium heat, melt 6 tablespoons of the butter and sauté the minced cauliflower, carrot, celery, onion, capsicum, thyme and bay leaves until vegetables are soft.
Preheat oven to 180 degrees. In a saucepan, pour the milk, 1 teaspoon of the salt and 1/4 teaspoon of pepper over the florets and cook over low heat for 25 minutes.
Rub the potatoes with the remaining butter, pierce each with a fork and place on a baking sheet. Bake until soft, about 25 minutes.
Starting 1cm from the edge, carefully cut a circle around the top of the St Marcellin to remove the top. Add gently to the baking sheet in the last 10 mins of cooking. Switch the oven to grill for the final 2-3 minutes to get a golden colour on the cheese. Be sure to keep an eye on it, you don’t want it to burn. Once golden, carefully remove from the oven as even the gentlest prod could cause it to burst.
Add the flour to the vegetables in the skillet and cook, stirring, 3 minutes. Slowly add the cauliflower and milk mixture to the skillet, stirring constantly until thickened, about 10 minutes. Season to taste with salt and pepper.
When the potatoes are done, slice a 2cm deep cross in the top of each potato and place each, opened slightly, in the center of a soup bowl. Surround with the cream of cauliflower. Place St Marcellin in a bowl in the centre of the table and spoon cheese onto potatoes as desired.
Dip the baguette in cheese and use to scoop up any remaining cauliflower.
Garnish with orange zest.
- St Marcellin is a very delicate cheese, even at room temperature it is very molten and gooey. Handle with care.
Recipes by Ryan Adair – The Good Grocer Head Chef