Baked Raclette Recipe
1 lb fingerling potatoes, sliced
1 tablespoon olive oil or ghee (clarified butter)
8 oz chorizo sausages, halved and sliced
1/3 cup dry white wine
8 oz cold raclatte cheese, rind removed and thinly sliced
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
Crusty French bread and Dijon mustard, for serving
Preheat Oven to 450°F
Place the potatoes in a medium pot of salted water and bring to a boil until the potatoes are barely tender. Drain, transfer to a bowl and set aside (10-15 min)
In the same pot, heat oil over medium heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add chorizo, serrano and saute, turning until browned. Turn off heat, remove the pepper and stir in wine (8 min).
Place chorizo mixture and potatoes in a large baking dish. Arrange raclatte in one layer over the potatoes and chorizo mixture. Distribute thyme on top and bake until cheese is hot and bubbly (8-10 min).
Garnish with cornichons and serve hot with bread and mustard.