Saturday, March 14, 2009

1405. POTATO ROUNDS gratineed with RACLETTE and BACON

serves four

1 lb. medium red-skinned new potatoes
4 oz. slab bacon, cut into
1" x 1/2" batons
freshly ground black pepper
1/4 teaspoon cayenne
1/2 lb. raclette, thinly sliced into square pieces
1/2 bunch chives, chopped

Put potatoes into a medium pot, cover with cold water, and add 2 generous pinches salt. Bring to a boil over high heat, reduce heat to medium, and cook until potatoes are just soft when pierced with the tip of a knife, 10–15 minutes. Drain and set aside until cool enough to handle. Cut potatoes crosswise into 1/2"-thick slices and set aside.

Meanwhile, put bacon into a small skillet and cook over medium heat, stirring often, until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain and set aside.

Preheat broiler. Divide potatoes between 4 medium ovenproof plates, arranging them to overlap slightly. Season each to taste with pepper and a pinch of the cayenne, sprinkle with some of the bacon, then cover with some of the cheese. Put plates under broiler until cheese melts and bubbles and browns in places, 5-10 minutes. Garnish with chives.

courtesy of: Saveur, Issue 56

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