Chimay raclette

SERVES 4

  • 2 shallots, chopped
  • 250 g button mushrooms, quartered
  • 4 sage leaves, finely chopped
  • 50 g butter
  • 300 g ‘Ratte’ potatoes, cooked and peeled
  • 300 g ‘Vitelotte’ potatoes, cooked and peeled
  • 8 thin slices Ardennes ham, cut into strips
  • 600 g cheese ‘à la Chimay Rouge’

METHOD

  1. Braise the potatoes
  2. Brown the shallots and the mushrooms in a little butter and add the sage.
  3. Mix in the potatoes, finely chopped.
  4. Melt the cheese ‘à la Chimay Rouge’ in the raclette.
  5. Serve cold with slices of Ardennes ham and a chilled Chimay Red Cap.