Ina Garten’s Baked Raclette is made with fingerling potatoes, chorizo sausages, dry white wine, cold raclette cheese, fresh thyme, and cornichons. This delicious Baked Raclette recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Baked Raclette Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 450 g (1 pound) fingerling potatoes
- Kosher salt and freshly ground black pepper, to taste
- Good olive oil
- 225 g (8 ounces) chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced 1.3 cm (½ inch) thick diagonally
- 80 ml (⅓ cup) dry white wine, such as Chablis
- 225 g (8 ounces) cold raclette cheese, rind removed and thinly sliced
- 6 to 8 sprigs fresh thyme
- 12 cornichons, sliced in fans
- Green Salad Vinaigrette
- Crusty French bread and Dijon mustard, for serving
How To Make Baked Raclette?
- Preheat the oven to 450°F (230°C).
- Prepare the potatoes: Place the potatoes in a medium pot, cover with water by one inch (2.5 cm), 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.
- Cook the chorizo: Heat 2 tablespoons olive oil over medium heat in a large (12-inch/30 cm) 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 ½ teaspoon pepper.
- Assemble the gratins: 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: Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Serve: Remove the gratins from the oven, place the cornichons on top, and serve hot with the Green Salad Vinaigrette, crusty French bread, and Dijon mustard.
Recipe Tips:
- Use Fresh Thyme: Fresh thyme gives the best flavor. If you use dried thyme, only use 1 teaspoon because it’s stronger.
- Pre-cook the Potatoes: Cook the potatoes until just tender before cutting. If overcooked, they may become mushy.
- Brown the Chorizo Well: Make sure the chorizo is nicely browned. This step adds more flavor to the dish.
- Don’t Overcrowd the Gratin Dishes: Spread the ingredients in a single layer in the dishes. This helps the cheese melt evenly.
- Serve Immediately: Enjoy the Baked Raclette right out of the oven for the best hot and bubbly texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Baked Raclette cool to room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: You can freeze Baked Raclette for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil.
- Reheat: Preheat the oven to 350°F (175°C). Place the leftover Baked Raclette in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until hot and bubbly.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 460
- Total Fat: 31 g
- Saturated Fat: 12 g
- Cholesterol: 85 mg
- Sodium: 1,060 mg
- Potassium: 650 mg
- Total Carbohydrate: 29 g
- Dietary Fiber: 3 g
- Sugars: 2 g
- Protein: 22 g
Try More Ina Garten Recipe:
Ina Garten Baked Raclette
Description
Ina Garten’s Baked Raclette is made with fingerling potatoes, chorizo sausages, dry white wine, cold raclette cheese, fresh thyme, and cornichons. This delicious Baked Raclette recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 450°F (230°C).
- Prepare the potatoes: Place the potatoes in a medium pot, cover with water by one inch (2.5 cm), 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.
- Cook the chorizo: Heat 2 tablespoons olive oil over medium heat in a large (12-inch/30 cm) 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 ½ teaspoon pepper.
- Assemble the gratins: 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: Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Serve: Remove the gratins from the oven, place the cornichons on top, and serve hot with the Green Salad Vinaigrette, crusty French bread, and Dijon mustard.
Notes
- Use Fresh Thyme: Fresh thyme gives the best flavor. If you use dried thyme, only use 1 teaspoon because it’s stronger.
- Pre-cook the Potatoes: Cook the potatoes until just tender before cutting. If overcooked, they may become mushy.
- Brown the Chorizo Well: Make sure the chorizo is nicely browned. This step adds more flavor to the dish.
- Don’t Overcrowd the Gratin Dishes: Spread the ingredients in a single layer in the dishes. This helps the cheese melt evenly.
- Serve Immediately: Enjoy the Baked Raclette right out of the oven for the best hot and bubbly texture.
Ina Garten Baked Raclette