Baked Raclette Recipe

Name: Baked Raclette Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb fingerling potatoes, sliced; 1 SugarRoti Potato Cauliflower Nu Spice Package; 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); fresh thyme; cornichons, sliced; Crusty French bread and Dijon mustard, for serving

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Servings

Prep Time

10 minutes

Cook Time

35 minutes

A true modern comfort food, we took Ina Garten's Baked Raclette recipe and SugarRoti-ized it with SugarRoti Potato Cauliflower Nu Spice bringing a savory Indian flavor to this rich and gooey delight. This decadent potato, sausage and melted cheese dish is perfectly complimented by a harmonious blend of Cayenne, Chili Pepper, Coriander, Cumin, Garlic, Ginger, Sea Salt, and Turmeric. This dish will soothe your soul and bring warmth to your dinner table.Author:

SugarRoti

Ingredients

1 lb fingerling potatoes, sliced
1 SugarRoti Potato Cauliflower Nu Spice Package
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

Optional

1 medium serrano chili, finely chopped (remove seeds for a milder spice)
fresh thyme
cornichons, sliced
Crusty French bread and Dijon mustard, for serving

Directions

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.