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. Spanish Marcona almonds can be found alongside the fancy cheese and olives at many supermarkets, and at Trader Joe’s.
To make the raclette:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...