Raclette with Sopressata, Potatoes, Cornichons, Ciabatta, and Mustards

Adapted by StarChefs.com
October 2011
Yield: 4 Servings


8 fingerling potatoes
½ pound raclette
8 cornichons
sopressata, thinly sliced
Crusty ciabatta
Whole grain mustard


In a large pot of salted water, boil the potatoes to al dente so they maintain some of their structure. Put the raclette under a heat lamp until the top is bubbling and melted. Plate 2 ounces of the melted cheese with 2 cornichons, 2 fingerling potatoes, sopressata, bread, and mustard.