Potato Rounds Gratinéed with Raclette and Bacon
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Yield: serves 4
- 1 lb. medium red-skinned new potatoes
- 4 oz. slab bacon, cut into 1" x 1/2" batons
- Freshly ground black pepper
- 1⁄4 tsp. 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.