This month, discover the Boîte à fromages’ famous raclette recipe featuring Oka cheese, caramelized apples and pecans. We suggest pairing it with a glass of Spiced Cider from BISTRO SAQ!
Oka raclette, caramelized apples and pecans
450 g Québec potatoes
2 tbsp. olive oil
Salt and pepper
400 g OKA raclette cheese
Ingredients (caramelized apples)
5 McIntosh apples, cut into 2 cm slices
2 tbsp. vegetable oil
3 tbsp. salted butter
40 g brown sugar
1 pinch of salt
1 pinch of ground nutmeg
½ cup pecans (coarsely chopped)
2 tbsp. butter
5 tbsp. brown sugar
1 generous pinch of fleur de sel
1. Peel and cut potatoes into cubes. 2. Blanche potatoes 8 minutes in boiling salted water. 3. Drizzle olive oil onto hot pan and add the blanched potatoes. 4. Add salt and other spices and cook over medium-high heat until potatoes are golden on the outside and tender on the inside. 5. Preheat oven to 425°F. 6. Place potatoes in oven-safe dish. 7. Caramelized apples: Heat butter and oil over medium heat. Once butter is melted, add apple slices and stir until thoroughly coated. Add brown sugar, salt and nutmeg. Cook until apples are caramelized (approximately 8 to 10 minutes). 8. Pecans: Melt butter in hot pan. Stir in brown sugar. Add pecans and mix well. Cook for 30 seconds and then add fleur de sel. Once caramelized, spread pecans on baking sheet to cool. 9. Lay the caramelized apples over the potatoes and cover with OKA raclette cheese. 10. Place in oven until cheese is melted and golden. 11. Top with caramelized pecans!
Something to drink with that?
To accompany your Oka raclette, we suggest a glass of Spiced Cider.