📝 About This Recipe
Transport your guests to a cozy Swiss chalet with these elegant, bite-sized interpretations of the classic Alpine feast. Each crispy fingerling potato coin is topped with velvety, melted Raclette cheese, a touch of salty prosciutto, and the bright tang of a cornichon. These bites capture the communal warmth of traditional Raclette while offering a sophisticated, mess-free appetizer for your next gathering.
🥗 Ingredients
The Base
- 12 large Fingerling Potatoes (scrubbed and dried)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Flaky Sea Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Toppings
- 8 ounces Raclette Cheese (rind removed, sliced into small squares)
- 4 slices Prosciutto di Parma (torn into thin ribbons)
- 12 pieces Cornichons (sliced lengthwise into halves)
- 12 pieces Pickled Pearl Onions (halved)
The Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for color and depth)
- 2 tablespoons Dijon Mustard (for a small dollop under the cheese)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper to ensure the potatoes don't stick.
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2
Slice the fingerling potatoes into 1/2-inch thick rounds. Aim for uniform thickness so they roast evenly.
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3
In a medium mixing bowl, toss the potato slices with olive oil, sea salt, and cracked black pepper until every piece is thoroughly coated.
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4
Arrange the potato rounds in a single layer on the prepared baking sheet, leaving space between each piece to allow for crisping.
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5
Roast the potatoes for 15-18 minutes, flipping them halfway through, until they are golden brown and tender when pierced with a fork.
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6
While the potatoes roast, prepare your toppings: slice the Raclette into squares that match the diameter of your potato rounds and slice the cornichons and onions.
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7
Remove the baking sheet from the oven. Carefully spread a tiny dot of Dijon mustard on the top of each hot potato slice.
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8
Place a ribbon of prosciutto on top of the mustard, folding it so it stays within the perimeter of the potato.
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9
Top each potato with a square of Raclette cheese. Don't worry if it hangs over slightly; the melted edges are the best part.
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10
Return the tray to the oven and switch to the broiler setting for 1-2 minutes. Watch closely! You want the cheese to be bubbling and just starting to brown.
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11
Remove from the oven and immediately press one half of a cornichon and one half of a pickled onion into the molten cheese.
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12
Sprinkle the bites with a tiny dusting of smoked paprika and the freshly minced chives for a pop of color and freshness.
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13
Transfer the bites to a warmed serving platter and serve immediately while the cheese is at its peak 'gooey' state.
💡 Chef's Tips
Always use authentic Raclette cheese (Swiss or French) for the best melting properties and characteristic funk. If you can't find Raclette, a high-quality Gruyère or Appenzeller is a fantastic substitute. Make sure the potatoes are completely dry before tossing with oil to ensure they get crispy rather than steamed. For a vegetarian version, swap the prosciutto for a sautéed shiitake mushroom slice to maintain that savory umami. Use a toothpick to secure the cornichon if the cheese is sliding, though the melting process usually acts as a natural glue.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Swiss Chasselas or a French Sauvignon Blanc. Serve alongside a bowl of extra cornichons and pickled silver skin onions for guests who crave more acidity. These bites pair beautifully with a cold platter of Bündnerfleisch (air-dried beef) or Salami. A chilled hard cider also cuts through the richness of the cheese perfectly. For a festive touch, serve on a rustic wooden board with sprigs of fresh rosemary.