Close-up of Baked Raclette, as seen on Barefoot Contessa: Back to the Basics, season 19.
Recipe courtesy of Ina Garten

Baked Raclette

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings



  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.