Sweet potato and Entremont Raclette cheese croquettes

Raclette cheese recipe
4 serves



  • 200g sweet potato
  • 300g potatoes 
  • 20g butter 
  • 4 slices of Entremont Raclette cheese
  • ½ bunch of chives
  • 1 teacup breadcrumbs 
  • 1 teacup flour
  • 2 eggs
  • Frying oil




Peel the sweet potatoes and potatoes. Cut into cubes and cook for 15 - 20 minutes in a large pan of boiling water. Mash the potatoes and sweet potatoes with a potato masher.

Add the butter and sprinkle with chopped chives. Salt and pepper to taste. Put in the fridge for at least 1 hour.

Cut the Raclette cheese into small cubes. Take a tablespoon of mashed potato into your hand and add a few cubes of Raclette cheese. Fold into the mashed potato and roll into a ball in the palm of your hand. Repeat until all of the mashed potato has been used up.

Put the balls into the fridge for at least 1 hour.

Before serving, bread the balls: roll each ball in the flour, beaten egg, and breadcrumbs. Then fry and leave on kitchen paper to drain. Serve hot with a salad.


Photo Credits: Stéphanie Iguna @Geekandfood


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