Rustic Alpine Potato and Sausage Bake

1. Preheat Oven and Cook Potatoes

Preheat your oven to 450 degrees. While the oven is heating, place the fingerling potatoes in a medium pot, cover them with water, and add a tablespoon of kosher salt. Bring the water to a boil and let the potatoes cook for 10-15 minutes until they are barely tender when poked with a wooden skewer. Drain the potatoes and let them steam dry under a kitchen towel for about 5 minutes.

2. Cook Chorizo

Heat 2 tablespoons of good olive oil in a large 12-inch sauté pan over medium heat. Add the chorizo slices and cook them for 8-10 minutes until they are nicely browned and have rendered some of their fat. Drain most of the fat from the pan, leaving just a tablespoon behind.

3. Combine Potatoes and Chorizo

Add the steamed potatoes to the pan with the chorizo, stirring to combine. Off the heat, pour in ⅓ cup of dry white wine, then season with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.

4. Prepare Gratin Dishes

Divide the sausage and potato mixture evenly among four gratin dishes. Arrange the thin slices of raclette cheese over the top, tucking in a few sprigs of fresh thyme here and there. Place the dishes in the oven and bake for 8-10 minutes, until the cheese is hot, bubbly, and golden.

5. Add Cornichons and Serve

Once the gratins are removed from the oven, place the sliced cornichons on top for a tangy crunch. Serve the gratin dishes immediately, accompanied by a green salad dressed with vinaigrette, crusty French bread, and a dollop of Dijon mustard on the side.