Raclette Potatoes with Capocollo

Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 4
Raclette Potatoes with Capocollo

Tender baby potatoes topped with capocollo and melted raclette cheese makes for a warming side dish.


  • 1 1/2 lb (500 g) baby potatoes, halved
  • 2 tbsp (30 mL) olive oil
  • 1 pkg (125 g) Mastro® Sliced Capocollo
  • 8 oz (250 g) sliced raclette cheese
  • 1/3 cup (75 mL) miniature gherkins


  1. Preheat oven to 425°F (220°C). Toss potatoes with olive oil; arrange on parchment paper–lined baking sheet. Bake for 20 to 25 minutes until golden.
  2. Remove from oven; lay capocollo and cheese slices evenly over potatoes. Bake for 8 to 10 minutes or until cheese is melted. Serve with gherkins.
  3. Tip: Substitute Emmental or Gruyère for raclette cheese if desired.

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