Rustic Chorizo and Potato Cheese Crisp

1. Preheat Oven

Preheat your oven to 450 degrees; this way, it's ready for the final bake.

2. Cook Potatoes

Place the fingerling potatoes in a medium pot, cover them with water, and add a tablespoon of kosher salt. Bring the water to a simmer and cook the potatoes for about 10-15 minutes. You'll know they are done when a wooden skewer can pierce them with slight resistance. Drain the potatoes and let them steam under a kitchen towel for about 5 minutes to dry off.

3. Cook Chorizo

While the potatoes are cooking, 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 about 8-10 minutes until they are browned and their fat has rendered, creating a flavorful base for the dish.

4. Combine Potatoes and Chorizo

Once the chorizo is nicely browned, add the cooked potatoes to the pan. 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. Toss everything together to combine.

5. Prepare Gratin Dishes

Divide the chorizo and potato mixture evenly among four individual gratin dishes. Make sure each dish has a balanced mix of sausage and potatoes. Arrange the thin slices of raclette cheese over the top, making sure to cover the sausage and potatoes in a single layer. Tuck a few sprigs of fresh thyme into each dish for an aromatic touch.

6. Bake

Place the gratin dishes in the preheated oven and bake for 8-10 minutes, or until the cheese is hot and bubbly.

7. Serve

Once baked, top each dish with a few fan-sliced cornichons for a tangy contrast. Serve your Rustic Chorizo and Potato Cheese Crisp with a refreshing green salad tossed in vinaigrette, some crusty French bread, and a dollop of Dijon mustard on the side.