This dish is simple: slice cooked potatoes, drape the warm potatoes with thin slices of raclette (or Gruyère or Comté) , and put them in the oven until the cheese melts. Serve with cornichon, other kinds of pickled vegetables, or a salad.
Cook Time: 40 minutes
1 pound (about 12) fingerling
1 tablespoon kosher salt, or
10 ounces Raclette, or hard mountain
cheeses like Emmenthaler or
Gruyere, thinly sliced
freshly ground black pepper
2 scallions, trimmed, and sliced
diagonally in ⁄ inch strips
Cornichons, pickled onions or
pickled cauliflower, optional
In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over
high heat to bring to a boil, then reduce heat to low and simmer until potatoes
are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
If you have oven-proof plates, preheat a broiler. If you do not have oven-proof
plates, preheat oven to 250 degrees. When cool enough to handle, cut the
potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly
among four plates, arranging them in a pinwheel pattern.
Arrange one quarter of the cheese slices in a single layer over each portion of
potatoes, taking care to completely cover all potatoes. Broil or bake until cheese
melts, about 3 minutes in a broiler or 10 minutes in an oven.
Season with salt and pepper to taste. Serve hot, garnished with scallions
sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional
accompaniments. If desired, the dish may be served with a green salad.