Hasselback potatoes with raclette cheese

Instructions

1. Preheat oven to 425ºF (220°C).
2. Melt the butter in a small saucepan and pour it in a large bowl. Mix with the olive oil and season with salt, pepper, ground coriander seeds, aromatic herbs ...
3. Cut the potatoes into thin slices without completely detaching those slices from the potato so that they stay tied together.

4. Baste the potatoes one by one with the butter and olive oil mixture, opening gently each slice so that the fat gets between each, and place them in a large oven dish.

5. First bake the potatoes for 30 minutes. Then take the dish out of the oven and coat the potatoes with the cooking sauce, or the rest of the butter and olive oil mixture. Bake the potatoes for 45 more minutes, until they are golden, tender and opened.
6. In the meantime, cut the raclette cheese into pieces small enough to be placed between each slice of the potatoes.
7. Take out the dish from the oven when the potatoes are cooked, and place the pieces of cheese between each slice of the potatoes until there is no more. If you want, you can alternate the pieces of cheese with other ingredients such as ham, pepper, broccoli or any other ingredient you fancy.

8. Place the dish with the stuffed potatoes in oven on "grill" mode, and bake for 5 more minutes.
9. Add more seasoning and paprika, and serve very hot.