Best Melted Cheese With Potatoes And Pickles Raclette 265231 Recipes

Melted Cheese With Potatoes and Pickles (Raclette) image

Provided by CJAY8248

Categories Cheese

Time 35m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 4

1/2 lb imported raclette cheese, cut into 16 slices, each approximately 1/8-inch thick, 5 inches long and 2 inches wide
4 freshly boiled tiny new potatoes, peeled and kept hot
4 -8 small sour gherkins, preferably imported cornichons
4 -8 pickled onions

Steps:

Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
At once, place the four plates on the rack lowest to the source of heat.
In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.

Baked Raclette image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

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 (Potatoes and Cheese from Switzerland) image

Provided by Tinkerbell

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

4 medium potatoes (new potatoes or red potates are best)
1 pinch salt
8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)

Steps:

Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
Cut the cheese into thin slices.
Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.