Ingredients (14)
For the romesco sauce:
- 2 cups roasted red peppers
- 1/3 cup Marcona almonds
- 1 1/2 tablespoons toasted garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon espelette pepper
- 2 1/2 ounces extra-virgin olive oil
- 1 1/2 tablespoons sherry vinegar
For the raclette:
- 12 ounces baby heirloom potatoes
- Kosher salt
- Freshly ground black pepper
- 2 ounces spinach leaves
- 2 ounces shredded Manchego cheese
- 2 ounces shredded Idiazábal cheese
- Sliced scallions, for garnishing
In this easy recipe for raclette from DTLA Cheese in Los Angeles, baby heirloom potatoes are roasted; mixed with spinach and Manchego and Idiazábal cheeses; roasted again until the cheeses melt; and served with romesco sauce.
What to buy: Espelette pepper is ground from dried, mildly hot chiles of the same name in the northern Basque region. Manchego and Idiazábal are sheep’s-milk cheeses from Spain.
Instructions
To make the romesco sauce:
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1
Combine all the ingredients in a food processor fitted with the metal blade and pulse until you get a coarse sauce. Set aside.
To make the raclette:
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1
Heat the oven to 375°F and arrange a rack in the upper third. Spread the potatoes out in a large cast-iron skillet in a single layer. Season with salt and pepper. Roast until the potatoes are cooked, about 25 minutes.
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2
Top the potatoes with the spinach, Manchego, and Idiazábal, stir to blend everything, and return the pan to the oven until the cheeses are melted, about 8 minutes. Spoon romesco sauce over the top, sprinkle with scallions, and serve straight from the pan.