Raclettine
THIS RECIPE WAS INSPIRED BY TWO DISHES: the French-Canadian poutine and the Swiss raclette. Poutine is a popular dish comprising French fries, gravy, and cheese curds that is sold on the streets of Quebec and in the finest restaurants of Montreal. Raclette is both a hard French cow’s-milk cheese and a Swiss dish prepared by melting thin slices of cheese over broiled potatoes, pickles, and sausage. Our version combines the best of both, with meat, potatoes, green beans, and cheese in one hearty winter dish. Chicken rosemary sausage gives the most flavor to this dish, but pork sausage will work just as well.
Cornichons are available at most grocery stores. If you can't find them, you can substitute about 1/3 cup chopped dill pickles.
Recipe information
Yield
serves 4
Ingredients
Chicken Gravy
Preparation
Step 1
In a medium skillet over medium heat, melt the butter. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the wine and cook for 12 to 15 minutes, or until the liquid is evaporated and the sausage browned. Set aside.
Step 2
Center a rack in the oven and preheat to 425°F. Set up a large steamer on the stove.
Step 3
Toss the potatoes with salt and pepper and steam them for 10 minutes. Add the green beans and steam for 5 more minutes.
Step 4
While the potatoes and green beans are steaming, prepare the onions. In a medium bowl, toss the onions with the olive oil and salt and pepper. Pour the onions into an 8-inch baking dish. Bake for 20 minutes until softened and beginning to brown, and then transfer the onions to a separate bowl; reserve the baking dish.
Step 5
Preheat the broiler.
Step 6
Pour the potatoes and green beans into the baking dish. Layer the onion, sausage, and cheese on top of the potatoes. Broil for 3 minutes, until the cheese is melted and browned.
Step 7
Top the dish with the gravy, cornichons, artichoke hearts, and thyme. Serve warm.
Chicken Gravy
Step 8
In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil. Cook for 10 minutes, or until the liquid is reduced by half. Remove the thyme and add the red onion. Cook for 3 minutes, and then reduce the heat to low.
Step 9
In a small bowl, make a slurry by combining the flour and milk. Slowly add the slurry to the reduced stock, whisking to combine. Cook for 2 minutes, and then stir in the soy sauce. Taste for seasoning; add salt and pepper as needed. Serve hot.
