Raclette Melted Cheese With Potatoes And Pickles Recipes

MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)

Melted Cheese With Potatoes and Pickles (Raclette) image

Make and share this Melted Cheese With Potatoes and Pickles (Raclette) recipe from Food.com.

Provided by CJAY8248

Categories Cheese

Time 35m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 4

Ingredients

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.

MELTED RACLETTE CHEESE WITH MARBLE POTATOES AND PURSLANE

Melted Raclette Cheese with Marble Potatoes and Purslane image

Provided by Food Network

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds assorted petit fingerling potatoes (including Purple Peruvian, Marble, Russian banana and red skinned), well washed
Salt
Olive oil, as needed
5 sprigs thyme
1 head garlic, split
1 1/2 sticks butter
1 pound fingerling potatoes, peeled
1 1/2 cups heavy cream
1/2 cup half-and-half, or as needed
1 ounce aged Gruyere, grated
1 1/4 teaspoon creme fraiche
Salt

Steps:

Serve:
1 pound raclette, thinly sliced
Purslane, for garnish
To make the marble potatoes:
Preheat the oven to 300 degrees F.
Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife.
To make the potato puree:
In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;
To serve:
Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane.

BAKED RACLETTE

Baked Raclette image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

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.

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