Photo by James Carrier


  • 2 pounds thin-skinned potatoes (1 to 1 1/2 in. wide), scrubbed
  • About 1 pound raclette cheese (see notes)
  • Salt and pepper
  • 1 tablespoon lemon juice
  • 1 red onion (1/2 lb.)
  • About 1 cup cornichon pickles

1. Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.2. Meanwhile, peel onion and thinly slice lengthwise. Mix with lemon juice.3. Slice cheese; arra...

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