Best Melted Raclette Cheese With Marble Potatoes And Purslane Recipes

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Steps:

• Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
• When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it 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. Serve each plate on a service plate to prevent scorching the table.

MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)

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

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.