BAKED RACLETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
EASY AT-HOME RACLETTE
Here's a doable alternative to the epic Swiss dish that calls for heating an enormous wheel of cheese and scraping off the melted part onto your plate for spreading and dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.
- Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.
OVEN RACLETTE
Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.
Provided by Allrecipes
Categories Hot Cheese Dips
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
- Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
- Sprinkle cheese with thyme and pepper to serve.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 6 g, Cholesterol 103 mg, Fat 31.1 g, Protein 30.2 g, SaturatedFat 19.9 g, Sodium 215 mg
RACLETTE CHEESE TOASTS
Categories Bread Cheese Mustard Appetizer Broil Quick & Easy Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 toasts
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Diagonally cut eight 1/2-inch-thick slices from bread, reserving remainder for another use. On a baking sheet toast one side of bread slices under broiler about 4 inches from heat and leave broiler on. Using a cheese plane thinly slice raclette. Turn bread over and spread 1/2 teaspoon mustard on untoasted side of each slice. Top toasts with cheese and broil until cheese is just melted, about 2 minutes.
RACLETTE
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Provided by Miriam Nice
Categories Buffet, Cheese Course, Starter, Treat
Number Of Ingredients 16
Steps:
- Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
- Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.
Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium
RACLETTE
Steps:
- 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.
RACLETTE
Make and share this Raclette recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, drain, cut into halves and set aside.
- Preheat oven to 450°F.
- Trim rind off cheese and cut into 4 even pieces.
- Place one piece onto each of four ovenproof plates.
- Heat the cheese for a few minutes until thoroughly melted.
- Mix cheese with potatoes, onions and cornichons.
- Serve with crusty French bread.
Nutrition Facts : Calories 785.4, Fat 0.9, SaturatedFat 0.3, Sodium 61.2, Carbohydrate 178.2, Fiber 22.4, Sugar 8, Protein 20.6
RACLETTE WITH POTATO ROUNDS
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.
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