Hot on the heels of Matt’s plea for Moore bread, we thought we’d provide you with a step-by-step guide on recreating the raclette grill we had at our recent tasting.
- 2 pounds sliced Raclette, rinds removed if desired
- 1.5 pounds boiled fingerling potatoes
- 1 jar cornichons
- 1 jar pickled onions
- 1 loaf artisan bread, sliced
- Other vegetables, mustard, or condiments, if desired
Preheat oven to 400 degrees. Spread potatoes and bread across two baking sheets and lay slices of raclette over the bread and potatoes. Bake for about 10-15 minutes, or until cheese is completely melted and beginning to bubble. Season with salt and pepper, serve immediately with cornichons, pickles, and other vegetables and sides.