Ina Garten Baked Raclette

Ina Garten baked raclette, a quick oven take on the Swiss tableside melt, layers cheese over chorizo and fingerling potatoes. She bakes it in individual gratin dishes as easy comfort food, blending Swiss, French, and Spanish country cooking into one cozy family dinner.

The raclette needs to go on cold so it melts slowly and stays gooey instead of turning rubbery. Boil the potatoes just until barely tender, because they finish cooking in the 450 degree oven.

Source: Modern Comfort Food (2020)

Ina Garten Baked Raclette

0.0 from 0 votes

Course: DinnerCuisine: American, French, SwissDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

550

kcal

Golden gratin dishes loaded with crispy chorizo, tender fingerling potatoes, and a thick layer of melted raclette, finished with fresh thyme and fanned cornichons.

Ingredients

• 1 pound fingerling potatoes (see note)
  

• Kosher salt and freshly ground black pepper
  

• Good olive oil
  

• 8 ounces chorizo sausages, such as d'Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally
  

• 1/3 cup dry white wine, such as Chablis
  

• 8 ounces cold raclette cheese, rind removed and thinly sliced
  

• 6 to 8 sprigs fresh thyme
  

• 12 cornichons, sliced in fans (see note)
  

• Green Salad Vinaigrette (recipe follows)
  

• Crusty French bread and Dijon mustard, for serving

Directions

• Preheat: Preheat the oven to 450 degrees.
• Boil the potatoes: Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Cook the chorizo: Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) saute pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Assemble and bake: Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Serve: Remove the gratins from the oven, place the cornichons on top, and serve hot with the Green Salad Vinaigrette, the bread, and mustard.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of raclette cheese?

Gruyere is the closest substitute because it melts the same way and has a similar nutty flavor. Fontina and young Emmental also work well. The key is picking a cheese that melts smoothly without getting stringy or greasy.

Can I make baked raclette ahead of time?

The potatoes and chorizo can be boiled and sauteed up to a day ahead, then stored in the fridge. When you're ready, assemble the gratin dishes with the cheese and bake. The cheese must go on fresh and cold right before baking.

How long does leftover baked raclette keep?

This dish is best eaten right out of the oven since the cheese firms up quickly as it cools. Leftovers will keep in the fridge for two days, but the texture changes. Reheat covered in a 350 degree oven for about 10 minutes.

Do I need special gratin dishes?

Any small oven-safe dish works, like ramekins or shallow baking dishes. The point is individual portions so everyone gets their own bubbly, melted cheese top. A cast iron skillet also works if you want to serve family style.

Why do the potatoes get covered with a towel after draining?

The towel absorbs steam and keeps the potatoes from getting waterlogged. Soggy potatoes would make the gratin watery and prevent the cheese from crisping on top. Five minutes under the towel is enough to dry them out.