Raclette and Potato Gratin
Note: "I grew up eating scalloped potatoes made from a box and this is my fancy version with sticky, oozy raclette," writes Jeremy Fox in "On Vegetables." "Kind of a reconstruction rather than a deconstruction: a classic version of potatoes with raclette and pickles." Can't find raclette? Fox suggests fontina, Gruyère or Emmentaler as a substitute.
• 1 1/2 c. heavy cream
• Kosher salt
• Freshly grated black pepper
• 1 lb. fingerling potatoes, rinsed and sliced thin on a mandoline
• 1/2 lb. raclette cheese, shredded, divided (see Note)
• 2 tsp. freshly chopped rosemary
• 12 cornichons, sliced lengthwise (you should get 4 to 5 slices per cornichon)
• A few flat parsley leaves, for garnish
Preheat the oven to 350 degrees.
In a large bowl, add the cream and generously season with salt and pepper so that the cream tastes a bit overseasoned (you will not be adding any other salt or pepper to the dish). Add the potatoes, half of the shredded raclette and the rosemary, and mix thoroughly to combine. Transfer the mixture to a baking dish large enough to fit it in a shallow layer. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a knife, about 30 minutes.
Add the remaining shredded raclette to the top of the gratin in one even layer, then return baking pan to the oven, uncovered, and bake until the cheese is melted and bubbling, about 4 minutes longer. Remove the gratin from the oven, divide across bowls or plates, sprinkle with the cornichons and parsley, and serve.