Melted Raclette Cheese With Marble Potatoes And Purslane

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Ingredients

2 pounds assorted petit fingerling potatoes (including Purple Peruvian, Marble, Russian banana and red skinned), well washed

Salt

Olive oil, as needed

5 sprigs thyme

1 head garlic, split

1 1/2 sticks butter

1 pound fingerling potatoes, peeled

1 1/2 cups heavy cream

1/2 cup half-and-half, or as needed

1 ounce aged Gruyere, grated

1 1/4 teaspoon creme fraiche

1 pound raclette, thinly sliced

Purslane, for garnish

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