Description
Garten’s baked raclette brings Swiss alpine comfort to your dinner table, melding rich, gooey cheese with rustic charm. Creamy textures and hearty ingredients create a delightful experience you’ll savor with each comforting, delicious bite.
Ingredients
Scale
Primary Ingredients:
- 450 g (1 pound) fingerling potatoes
- 225 g (8 ounces) chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1.3 inch) thick diagonally
- 225 g (8 ounces) cold raclette cheese, rind removed and thinly sliced
Supporting Ingredients:
- 80 ml (⅓ cup) dry white wine, such as Chablis
- 6 to 8 sprigs fresh thyme
- 12 cornichons, sliced in fans
Seasoning and Serving:
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- Green Salad Vinaigrette
- Crusty French bread
- Dijon mustard
Instructions
- Elevate the oven temperature to a scorching 450°F (230°C), preparing for a culinary transformation.
- Submerge potatoes in a medium pot filled with water, ensuring they are covered by one inch (2.5 cm). Sprinkle one tablespoon of salt into the water and bring to a vigorous boil. Reduce to a gentle simmer for 10 to 15 minutes, testing tenderness with a wooden skewer. Carefully drain the potatoes and drape a kitchen towel over them, allowing residual steam to work its magic for 5 minutes. Slice the potatoes lengthwise with precision and set aside.
- In a spacious 12-inch (30 cm) sauté pan, warm two tablespoons of olive oil over medium heat. Introduce chorizo to the pan, rotating periodically to achieve an even, rich brown coloration over 8 to 10 minutes. Carefully drain excess fat, reserving approximately one tablespoon. Gently fold potatoes into the pan, ensuring they mingle with the chorizo and remaining fat. Remove from heat and incorporate wine, seasoning with one teaspoon salt and half a teaspoon of freshly ground pepper.
- Artfully distribute the sausage and potato mixture among four gratin dishes. Create an elegant layer of raclette cheese atop the potato and chorizo foundation. Delicately position thyme sprigs across the surface.
- Transfer the prepared dishes to the preheated oven, allowing them to bake for 8 to 10 minutes until the cheese transforms into a bubbling, golden masterpiece.
- Carefully extract the gratins from the oven. Garnish with crisp cornichons and serve immediately alongside a vibrant Green Salad Vinaigrette, rustic French bread, and a dollop of zesty Dijon mustard.
Notes
- Serve the dish piping hot straight from the oven to enjoy its melty, bubbling cheese at peak deliciousness.
- Space ingredients carefully in gratin dishes, ensuring a single layer for even melting and perfect golden-brown cheese coverage.
- Crisp up the chorizo thoroughly, developing deep caramelized flavors that enhance the entire potato bake.
- Parboil potatoes just until tender to maintain their structure and prevent turning mushy during final baking.
- Select vibrant fresh thyme for maximum aromatic impact, remembering dried herbs require less quantity for similar intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 460
- Sugar: 2 g
- Sodium: 1,060 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg