Baked Raclette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 549
- Total Fat
- 38
- Saturated Fat
- 16
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 96
- Sodium
- 904
- Total: 50 min
- Active: 25 min
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
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.