Sheet-Pan Raclette with Crispy Potatoes
Melted raclette cheese over roasted potatoes, mushrooms, and onions — no special equipment needed. Finish with a crack of black pepper and fresh herbs for a cozy French-inspired weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 1.5 lbs baby potatoes, halved
- 10 oz mushrooms, sliced 1/4-inch thick
- 1 medium yellow onion, cut into 1-inch wedges
- 3 tbsp olive oil
- 10 oz raclette cheese, sliced 1/4-inch thick
- 2 tbsp fresh thyme or parsley, chopped
Instructions
- 1
Preheat oven to 425°F. Toss potatoes, mushrooms, and onion with oil, salt, and pepper on a large sheet pan.
- 2
Spread in an even layer. Roast for 15 minutes until potatoes are mostly tender and edges start to brown.
- 3
Pull the pan from the oven. Arrange raclette slices over the vegetables, covering most of the surface.
- 4
Return to the oven for 2–3 minutes until cheese melts completely and edges just start to bubble.
- 5
Remove from oven. Scatter fresh herbs and a pinch of black pepper over the top.
- 6
Serve immediately while cheese is still molten.
Tools you’ll need
- large sheet pan (16 x 12 inches minimum)
- chef's knife
- cutting board
- oven
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