147. RACLETTE with BACON

a.k.a. Raclette Artisanal

for Christine Bown

serves 6


18 fingerling potatoes
1 tablespoon fine sea salt
12 oz. Raclette, sliced and brought to room temperature (see note)
1 tablespoon gros sel (coarse sea salt or kosher salt)
12 slices smoked bacon, cooked till crisp
black pepper to taste

NOTE: Raclette substitutes: Gruyère, Appenzeller or Beaufort

Preheat the broiler. Place the potatoes in a pot and cover with cold water. Add the fine sea salt and bring to a simmer over medium heat. Cook until fork tender (about 20 minutes). Drain and keep warm. Cut the potatoes in half lengthwise. Arrange 6 halves like the spokes of a wheel on ovenproof plates. Arrange the cheese slices evenly over the hot potatoes. Place the plates in the broiler for approximately 2 minutes until the cheese melts. Sprinkle an equal amount of the gross sel, plus 2 turns of the peppermill, on each plate, then arrange two slices of bacon on top of the cheese and potatoes. Serve, with a salad, gherkins, and pickled onions.


courtesy of: Artisanal Cheese Center, 500 West 37th Street, New York City, info@artisanalcheese.com