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Raclette With Potato Rounds
Credit:
Aaron Dyer
Recipe Summary
prep: 10 mins
total: 30 mins
Ingredients
Ingredient Checklist
3/4 pound fingerling potatoes, sliced into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt
4 ounces thinly sliced raclette
Thinly sliced cornichons, for topping
Gallery
Raclette With Potato Rounds
Credit:
Aaron Dyer
Recipe Summary
prep: 10 mins
total: 30 mins
Gallery
Raclette With Potato Rounds
Credit:
Aaron Dyer
Raclette With Potato Rounds
Credit:
Aaron Dyer
Raclette With Potato Rounds
Recipe Summary
prep: 10 mins
total: 30 mins
Recipe Summary
prep: 10 mins
total: 30 mins
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Ingredients
Ingredients
- 3/4 pound fingerling potatoes, sliced into 1/4-inch rounds
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 ounces thinly sliced raclette
- Thinly sliced cornichons, for topping
Directions
Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Raclette With Potato Rounds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Raclette With Potato Rounds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
