Ingredients
3/4 pound fingerling potatoes, sliced into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt
4 ounces thinly sliced raclette
Thinly sliced cornichons, for topping
Preparation
Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.
