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Raclette season is officially open but it’s good to vary the pleasures a little. If some opt for tartiflette or even fondue, Laurent Mariotte has decided to reinvent raclette by making it much crispier and original. A dish he named “croustiflette”. A tasty creation made from cheese and filo pastry that will undoubtedly find a place in your winter meals.
Here is the recipe.
Raclette is the dish of excellence at the end of the year. If everyone loves it, Laurent Mariotte decided to reinvent this classic to give it a little twist that’s a little crispier using filo pastry. The little extra? With this recipe, no need for a raclette grill, everyone can make it easily. Go to the stove.
For the ingredients, you will need:
- 1 pack of filo sheets
- 400 g of Savoie raclette (already sliced)
- 5 large Charlotte or Amandine type potatoes
- 4 slices of mountain ham
- 50g melted butter
- Mill pepper
- Gros sel gray
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