Baked raclette from Modern Comfort Food (page 86) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green salad vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hungrykitty on February 22, 2025

    This is so good! Definitely recommend using chorizo — there isn’t much else going on to flavor the dish so the spices in the sausage are really important to making the dish flavorful. I saw another note where someone said the recipe was too salty as written. Note that Ina uses Diamond Crystal kosher salt in her recipes which is much less salty by volume than Morton’s. If you’re using Morton’s, halve the amount of salt called for in the recipes when cooking Barefoot Contessa recipes.

  • averythingcooks on September 23, 2024

    I used fingerlings & thyme from the garden but had to use Emmenthal as I've seen raclette cheese here only once (last Christmas?) and never again. We also had some kielbasa to finish off so I fried/crisped up slices of that but we did agree that the spicier chorizo called for would be better. I pan fried sliced red & yellow sweet peppers in the kielbasa pan to add some extra flavour & pops of colour to the dish and this was a nice little dinner beside a simple green salad.

  • dbuhler on February 08, 2024

    We really enjoyed this, but I made quite a few changes so I won't rate the recipe. I used smoked sausage instead of the chorizo and I substituted beef broth for the wine. I also used gruyère cheese instead of raclette because I couldn't find any, and I used baby potatoes instead of fingerling since that's what I had on hand. I will definitely make these again and make those same changes next time. Crust bread is a must!

  • SpatulaCity on January 13, 2023

    Yum! Was only serving two people, so halved the recipe and served in one 10” skillet. Delicious! Accidentally doubled the wine, but it made for a delicious sauce to dip the bread in. Only browned the sausage which took just a couple of minutes, so it was still tender. The fresh thyme on top is wonderful. Really enjoyed this!

  • kateiscoooking on September 30, 2022

    YUM! We had some chicken apple sausages in the freezer to use up so those went in instead of chorizo. Still fabulous!

  • anya_sf on January 30, 2021

    My fingerling potatoes were more floury than expected and fell apart somewhat upon slicing and mixing, but still tasted good. Next time I would brown the chorizo less as it became rather chewy. I made the mistake of following Ina's instruction to add 1 tsp Kosher salt to the potato/sausage mixture; with the other salty ingredients, the extra salt was not needed and made the raclette almost too salty to eat. Without the extra salt, this dish would have been much more enjoyable.

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