Christmas potato and raclette wheel with balsamic onions, rosemary, and crunchy hazelnuts

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 22 cm / 9-inch round pan with a little of the butter.

2. 2

   In a large skillet over medium heat, melt the butter with the olive oil. Add the yellow onions and 1/4 teaspoon of the salt, and cook for 12 to 15 minutes, stirring, until very soft and golden.

3. 3

   Add the minced garlic, Dijon mustard, balsamic vinegar, half of the fresh rosemary, and a pinch of black pepper. Cook for 2 more minutes until the balsamic reduces slightly. Remove from the heat.

4. 4

   In a large bowl, mix the heavy cream with the remaining salt and black pepper.

5. 5

   Arrange a layer of Yukon Gold potatoes in the bottom of the pan, slightly overlapping. Brush or spoon a little of the cream mixture over the potatoes, add some raclette cheese, and scatter a small portion of the balsamic onions on top.

6. 6

   Repeat the layering process with the potatoes, cream, raclette cheese, and onions until all ingredients are used, finishing with an attractive top layer of potatoes and cheese.

7. 7

   Cover the pan with aluminum foil and bake for 35 minutes at 200 °C / 400 °F. Remove the foil, sprinkle the toasted hazelnuts over the top, and bake for 20 to 25 minutes more, until the potatoes are tender when pierced and the surface is deeply golden.

8. 8

   Let rest for 10 minutes out of the oven. Unmold carefully or serve directly from the pan. Finish with extra fresh rosemary leaves and serve hot.