Raclette With Potato Rounds
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
- Total Time:
Photography: Aaron Dyer
Source: Martha Stewart Living, December/January December/January 2015
- 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
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.