Chimay Raclette

INGREDIENTS FOR 4 PEOPLE

  • 2 shallots, minced
  • 250 gm (½ lb.) of mushrooms cut in quarters
  • 4 sage leaves, finely chopped
  • 50 gm (¼ cup + 1 tbsp.) of butter
  • 300 gm (10 oz.) of cooked and peeled small (“Ratte”) potatoes
  • 300 gm (10 oz.) of cooked and peeled purple (“Vitelotte”) potatoes
  • 8 thin slices of Ardennes ham, cut in strips
  • 600 gm (1½ lb.) of cheese à la Chimay Première

PREPARATION

  1. Braise the potatoes
  2. Brown the shallots and mushrooms with a dab of butter and add the minced sage.
  3. Add the previously finely sliced potatoes to this mixture.
  4. Melt the Chimay Première cheese in the raclette machine.
  5. Serve cold with the slices of Ardennes ham and a cool Chimay Première ale.