Raclette pans with pear, brie and hazelnuts

Raclette pans with pear slices, brie, thyme and toasted hazelnuts, served with potatoes boiled in their skins. A family-friendly raclette dinner with cheese and fruit.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 436 kcal per serving
• Protein: 17 g
• Fat: 24 g
• Carbs: 34 g

Ingredients

• 600g potatoes
• 40g hazelnuts
• 2 pears
• 250g brie
• 1 tsp lemon juice
• 1 tsp thyme
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · raclette grill · chopping board · knife

1. Boil the potatoes in their skins in salted water for 20 minutes until cooked and keep them warm, covered.
2. Toast the hazelnuts in a dry frying pan for 3 minutes and roughly chop them.
3. Quarter and core the pears and cut them into wedges. Drizzle them with lemon juice.
4. Slice the brie.
5. Preheat the raclette grill for 10 minutes. Put the pear wedges in the raclette pans, cover with brie, sprinkle with thyme and grill under the raclette grill for 5 minutes.
6. Scatter over the hazelnuts and pepper and eat the pans with the potatoes.

Good to know

Brie doesn't always have to sit cold on the cheeseboard. In the raclette pan, it runs over the pears, and the hazelnuts add crunch. Even children who usually steer clear of strong cheese like this.

Swaps

Brie → camembert (stronger; same pregnancy rule). Pear → apple. Hazelnuts → walnuts. Thyme → rosemary.

Cooking tips

Use pears that are still a little firm, or they'll fall apart in the pan. Brie is easier to slice neatly when it's chilled.

Storage

Sliced pears with lemon juice keep covered for 1 day, toasted hazelnuts in a jar for 2 weeks.

Allergens

Contains milk and hazelnuts; gluten-free, no egg. In pregnancy, brie is only suitable melted and heated until steaming hot.