Raclette Mac & Cheese

By polloazul

Ingredients

• 3 new potatoes, sliced 1/8″ thick
• 1 tablespoon extra virgin olive oil
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• Salt and pepper
• A pinch of nutmeg
• 6 ounces uncooked penne (or pasta of your choice), cooked al dente
• 4 slices Wisconsin Raclette Cheese, cut to 2″x2″x1/4″
• 1/2 cup cornichon, coarsely chopped

Details

Servings 4
Adapted from cookandeat.com

Preparation

Step 1

Soak the sliced potatoes in salted water for about 20 minutes. Meanwhile, bring a medium pot of water to a boil. Drain the potato slices and plunge them into the boiling water for about 1 minute. Rinse the slices in cold water and lightly dry. Place the potato slices in a bowl and lightly coat with the olive oil. Set aside.

Preheat the oven to 400°F. To make the béchamel, warm the milk and cream over low heat in a small pan. In another pan, melt the butter over medium-low heat and add the flour and stir until smooth and thick, just until it starts to take on a little color. Add the milk & cream gradually, about 1/4 at a time, stirring between each addition until smooth. The mixture should be velvety and slightly thick. Add salt, pepper and nutmeg to taste.

Place the cooked penne pasta in a mixing bowl and add 3/4 of the béchamel sauce; stir to coat.

Fill each cocotte or ramekin with 3/4 cup of the béchamel coated pasta, and press down with the back of the spoon. Top with a heaping spoonful of the remaining béchamel. Arrange the potato slices on the top of each cocotte, overlapping each slightly.

Bake for 10 minutes or until the potatoes lightly brown on the edges. Place a slice of Raclette on the top of each cocotte and return to the oven for another 10 minutes or until the Raclette is melty and lightly browned. Serve each cocotte, hot, with the cornichon relish on the side.