Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife.
To make the potato puree:
In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;
Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.