Raclette Sauce Recipes

BAKED RACLETTE

Baked Raclette image

Provided by Ina Garten Bio & Top Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

RACLETTE

Raclette image

Raclette is a traditional Swiss dish that dates back to the time when cowherds would pasture their animals high in the Alps and camp alongside them. There, they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, pickles and ham for the most rustic of meals. Raclette comes from the French verb racler, to scrape.

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 large wedge raclette (about 1 pound)
1 dozen cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornichons, pickled onions, caper berries
1/2 pound sliced Black Forest ham
Sliced ripe tomatoes

Steps:

Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.

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