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Under 30 Minutes

Raclette With Potato Rounds

This cheesy appetizer relies on just a few ingredients and can be put together in a snap.

  • Prep:
  • 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


  1. 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.


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