One trip to the apple orchard (and a lack of self control later) and we knew we HAD to find a delicious way to use our 10-pound bag of apples. Then it struck us! Take the simplicity and comfort-food satisfaction of oven-baked raclette and combine it with these crunchy, slightly sweet, slightly tart, honeycrisp apples. Thus: this recipe was born.
Add prosciutto, fingerling potatoes, and fresh thyme and suddenly you have a meal worth diving into. Plus, we make these in individual oven-safe gratin dishes, which makes for the perfect single serve. Easy for groups of all sizes!
Oven Baked Raclette with Honeycrisp Apples
Equipment
- 4 oven safe gratin dishes
Ingredients
- 2 pounds fingerling potatoes
- 2 large yellow onions, sliced thinly
- kosher salt and freshly ground pepper
- olive oil
- 9 ounces prosciutto, divided
- 1/2 cup dry white wine
- 8 ounces cold raclette cheese, rind removed and thinly sliced
- 8 sprigs fresh thyme
- 2 large Honeycrisp apples, thinly sliced
- crusty French bread, for serving
Instructions
- Preheat the oven to 450 degrees F.
- Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a large sauté pan, add the prosciutto, and cook for 5 minutes until beginning to crisp, turning occasionally. Remove prosciutto to a plate covered in paper towel. Add the onions to the pan, and toss to combine with the fat. Saute' over medium heat until softened. Off the heat, add the potatoes, stir in the wine, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Divide the potatoes and onion mixture, then the crispy prosciutto among four gratin dishes. Arrange the slices of Raclette in one layer over the potatoes and prosciutto. Distribute the thyme sprigs on top. Bake for 10 to 12 minutes, until the cheese is hot and bubbly.
- Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread.
