Name: Baked Raclette
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes; Kosher salt and freshly ground black pepper; Good olive oil; 8 ounces chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally; 1/3 cup dry white wine, such as Chablis; 8 ounces cold raclette cheese, rind removed and thinly sliced; 6 to 8 sprigs fresh thyme; 12 cornichons, sliced in fans; Crusty French bread and Dijon mustard, for serving

Directions

Preheat the oven to 450 degrees F.
Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

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Baked Raclette

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