Raclette with Potatoes
This whole meal can be sourced from Trader Joe's! Raclette cheese melted over roasted potatoes and tomatoes, are complemented with the sweet tang of cornichons.
Servings: 2 servings
Equipment
- Baking pan
Ingredients
- ½ package Trader Joe's raclette sliced cheese
- 1 pound teeny tiny potatoes (baby fingerling potatoes elsewhere)
- 1 cup grape tomatoes
- avocado oil spray (or other neutral oil cooking spray)
- 5-10 cornichons
Instructions
- Wash and dry the potatoes. Place them in a large pot and cover with water.
- Let the potatoes come to a boil, and then turn down to a simmer. Cook for 6-7 more minutes or until an inserted fork can easily pierce it, but the potato doesn't fall apart. Remove from heat and drain the water. Set potatoes aside.
- Preheat the oven to 350 F.
- Spray the potatoes with avocado oil (or toss in olive oil), salt, and pepper.
- Put the potatoes in an oven safe baking dish, and then toss the tomatoes in the remaining oil. Add them to the potatoes in the baking dish.
- Bake for 25 minutes, or until potatoes are tender and easily pierced with a fork.
- Remove the baking dish, and place half the package (4-5 slices) of cheese atop the potatoes and tomatoes.
- Put back in the oven for 5 more minutes.
- To serve, scoop potatoes and tomatoes with melted raclette on a plate. Add cornichons to the side, and eat once the food has cooled enough to be edible.