This weekend we are celebrating Maple Madness at East Ender in downtown Portland with three dish pairings all weekend. The awesome chefs have shared a recipe for one of the dishes with us, Gratin of Local Yukon Gold Potatoes & Raclette. The cheese sauce was amazing, and my personal favorite was how the thinly sliced cornichons added just the right counterpoint to offset the richness of the potatoes and cheese. The dish is being paired with Maple Dark Side Corruption, our variation on Dark Side Corruption, aged in a bourbon barrel that previously held maple syrup. You can find other fun maple-y things to do this weekend at the Maine Maple Producers Association website.
Raclette & Potato Gratin, recipe provided by East Ender, Portland, ME
1 ½ cups heavy cream
Kosher salt- as needed
Ground black pepper- as needed
1-pound Yukon gold potatoes- rinsed and sliced paper thin on mandolin
½ pound raclette cheese- shredded
2 teaspoons chopped rosemary
Cornichon slices; flat leaf parsley leaves for garnish
Preheat oven to 350 degrees F.
In a large bowl, add cream and generously season with salt and pepper- use enough so that the cream tastes a bit over seasoned. (This will be the only seasoning for the entire dish). Add potatoes, half of the raclette, and the rosemary and mix thoroughly to combine. Transfer the mixture to a baking dish large enough to fit it in a shallow layer. Cover the dish with foil and bake until potatoes are tender when pierced with the tip of a knife, approximately 3o minutes.
Add remaining raclette on top of the gratin in one even layer, then return to the oven and bake until the cheese is melted and bubbling, about 4 minutes. Remove the gratin from the oven, divide across bowls or plates, sprinkle with cornichons and parsley, and serve.