Raclette Skillet with Potatoes, Pearl Onions & Cornichons

Ingredients

• 1½ lb small waxy potatoes
• 10 oz raclette cheese, sliced ¼ inch thick
• 1 cup Pearl Onions
• 2 tbsp butter
• ½ cup cornichons
• 3 oz air-dried ham or bacon, torn
• 1 tsp caraway seeds
• Black pepper and paprika

Method

1. Boil the potatoes whole in heavily salted water until tender, 20 minutes. Drain and halve them, cut side up.
2. Meanwhile, brown the ham and Pearl Onions in the butter in an ovenproof skillet over medium heat with the caraway, 6 minutes.
3. Add the potatoes cut side down and press gently so they take on color, 4 minutes. Grind pepper over everything.
4. Lay the cheese slices over the top in overlapping tiles and slide under a hot broiler, 6 inches from the element, for 3–4 minutes until blistered and molten. Watch it — raclette goes from perfect to leathery in about 45 seconds.
5. Dust with paprika and serve straight from the pan with cornichons and pickled onions to cut the richness.