Total time: 1 hour 35 minutes
Prep time: 5 minutes, Cook time: 1 hour 30 minutes
Ingredients for 4 people
0.9 cup of butter
7 oz of pepperoni
2 chicken breasts
3 filet mignon
Swap the surface plate of your raclete for a large washed stone. Wrap the potatoes in aluminum foil and place in the oven, together with the stone, at 480ºF for 1 hour.
Divide the butter into two bowls and melt in the microwave for 30 seconds. Chop 5 pepperoni slices and mix in the first bowl. In the second, mix the rosemary and thyme. Pour each seasoned butter onto a rectangle of parchment paper, pack in a rectangular shape and place in the freezer. Once it's hard enough, cut the butter into cubes and set aside.
Remove the stone and potatoes from the oven. Place the stone on the heated raclette grill. Serve the potatoes and cook the different types of meat on the stone, using seasoned butter. Melt the grated mozzarella and cheddar, heat the rest of the pepperoni slices, cook the chopped onion, bacon, cheese and cover the potatoes. Enjoy with pickles and cream with herbs. Serve and enjoy!