Ingrédients :
- 1 kg of Potatoes
- 200 gr Raclette cheese
- 125 gr of Raw Ham
- 3 eggs
- 1 onion
- 1 tsp olive oil
- 40 gr of melted Butter
- 1 tsp Salt
- 1/2 tsp Pepper
- 120 gr of flour
- 15 cl of whole milk
Preparation:
Preheat the oven to 190 ° C
Finely chop the onion and sauté in a pan for 5 minutes with the olive oil.
Whisk the eggs with the melted butter and add the salt and pepper. Gradually add the sifted flour and whisk until you get a homogeneous dough. Mix with milk a little at a time.
Peel the potatoes, wash and dry them, then slice them into thin strips (1 mm thick) lengthwise using a mandolin if possible. Add the sliced potatoes and onion to the dough.
Pour half of the preparation in a buttered mold (I would specify that the ideal would be a hinged mold or covered with a baking paper, this for easier demolding). Divide the raclette cheese then the ham. Cover with the rest of the dough and place in the oven for about 1 hour (see a little more about your oven).
Check the doneness using the tip of a knife and continue cooking if necessary. The surface should be golden, if it started to brown, cover with aluminum foil
Wait a little before delicately unmolding.Optionally serve with a green salad
