43 minutes
A hearty dish combining melted raclette cheese, spicy chorizo, and tender fingerling potatoes, baked to perfection and garnished with cornichons.
Fingerling Potatoes, halved after boiling
0 lb
Chorizo Sausages, sliced into bite-sized pieces
0 oz
tablespoons
cups
Raclette Cheese, layered
0 oz
sprigs
Cornichons, garnish
0 oz
teaspoons
teaspoons
1. Preheat Oven and Boil Potatoes
Set your oven to 450 degrees. Boil fingerling potatoes in a pot of salted water for about 10 to 15 minutes until fork-tender. Drain and let them steam under a kitchen towel for 5 minutes. Halve the potatoes.
2. Cook Chorizo
Slice chorizo sausages into bite-sized pieces. In a large sauté pan with olive oil, cook the chorizo over medium heat for 8 to 10 minutes until browned. Keep about a tablespoon of the fat in the pan.
3. Combine Potatoes, Chorizo, and Wine
Add the halved potatoes to the pan with the chorizo. Season with a teaspoon of salt and half a teaspoon of black pepper. Pour in dry white wine and toss everything together.
4. Assemble and Bake
Divide the mixture among four gratin dishes. Top with raclette cheese and fresh thyme sprigs. Bake in the preheated oven for 8 to 10 minutes until the cheese is bubbly.
5. Garnish and Serve
Garnish each dish with cornichons. Serve with a side salad, crusty bread, and mustard.
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