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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
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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.


To make the romesco sauce:
  1. 1Combine 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:

  1. 1Heat 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.
  2. 2Top 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.
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