Raclette with Fingerling Potatoes Pressure Cooker Recipe

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Recipe Category: Potato

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Raclette With Fingerling Potatoes Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

  • 1 pound (about 12) fingerling potatoes, left unpeeled and pierced with a knife in several places
  • 2 teaspoons salt, or as needed
  • 12 ounces raclette or good-melting French hard mountain cheese like Emmenthaler or Gruyere, rind removed and thinly sliced
  • freshly ground black pepper
  • 3 green onions, trimmed and sliced diagonally in 1/8-inch strips
  • cornichons, pickled onions, caper berries (the big ones), and/or pickled cauliflower (optional), for serving

Method

  1. Place the potatoes in a 5- to 7-quart pressure cooker pot and fill with water to cover
  2. It is okay if a few edges of the potatoes are peeking up out of the water
  3. Sprinkle with the salt
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 6 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Quick Release method
  10. Be careful of the steam as you remove the lid
  11. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
  12. Drain in a colander
  13. If you have oven-proof plates, preheat a broiler
  14. If you don’t, preheat the oven to 250° F
  15. When cool enough to handle, cut the potatoes in half lengthwise
  16. Divide the warm potatoes, cut side up, evenly among four plates, arranging them in a pinwheel pattern
  17. Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all of the potatoes
  18. Broil or bake until the cheese melts and is almost liquidy, about 3 minutes in a broiler or 10 minutes in the oven
  19. Season with a few grinds of pepper to taste
  20. Serve immediately while hot, with the green onions sprinkled on top
  21. Cornichons, pickled onions and pickled cauliflower are optional accompaniments

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