Easy At-Home Raclette

Name: Easy At-Home Raclette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound small red potatoes, scrubbed; 1 pound fontina cheese, coarsely grated; 1/4 pound Emmental, coarsely grated; 1/4 pound Gruyere, coarsely grated; 3 tablespoons cornstarch; One 14-ounce package mini smoked sausages; Sliced baguette, for serving; Cornichons, for serving

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Level: Easy

Total: 50 min
Active: 30 min

Yield: 6 to 8 servings

Here's a doable alternative to the epic Swiss dish that calls for heating an enormous wheel of cheese and scraping off the melted part onto your plate for spreading and dipping.

Level: Easy

Total: 50 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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1 pound small red potatoes, scrubbed

1 pound fontina cheese, coarsely grated

1/4 pound Emmental, coarsely grated

1/4 pound Gruyere, coarsely grated

3 tablespoons cornstarch

One 14-ounce package mini smoked sausages

Sliced baguette, for serving

Cornichons, for serving

Directions

Preheat the oven to 325 degrees F.
Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.
Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.