Yield: 2
Raclette Potatoes with Cornichons
A super delicious appetizer of raclette cheese, potatoes and cornichons, based on one of Switzerland's favorite dishes.
Prep Time
10 minutes
Cook Time
13 minutes
Total Time
23 minutes
Ingredients
- 6 baby potatoes, boiled (do not peel unless you dislike the skin)
- 3 raclette cheese slices (half a full slice)
- 12 cornichons
Instructions
- Preheat broiler (grill.)
- Cut the potatoes in half and place on a baking tray.
- Cut slices of cheese approximately the same size as each potato half and lay it on top of each half.
- Place under a preheated broiler, watching carefully until the cheese has melted.
- Place a small cornichon on each potato half and serve immediately for results (while the cheese is still melty).
Notes
- These are best served hot, but also good on a buffet served at room temperature.
Nutrition Information:
Yield:
2Serving Size:
6Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 374mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 11g
Nutrition information is only estimated.