Swiss-Style Raclette with Diced Potato, Cornichons, and Grainy Mustard
Nutrition
Calories: 1117 kcalCarbohydrates: 148 gProtein: 46 gFat: 50 gSaturated Fat: 28 gCholesterol: 90 mgSodium: 452 mgFiber: 20 gSugar: 29 gVitamin A: 53.975 IUCalcium: 950 mgIron: 12 mg
Ingredients
- 1 whole pizza crust baked
- 4 whole yukon gold potatoes
- 6 tbsp grainy mustard
- 2 tablespoons heavy cream
- 16 each English Cucumber french cornichons, cut into 1/4-inch thick slices
- 2 tbsp fresh chives chopped fine
- 3/4 lb shredded Swiss cheese
Instructions
- Preheat the oven to 450°F. Place the pizza crust on a baking sheet.
- Cut the potato into quarters, put them in a saucepan, and cover with cold water. Bring to a boil and cook until tender enough to be pierced easily with the tip of a small sharp knife, 10 to 15 minutes. Drain well, rinse with cold water, and drain again. Cut into 1/2-inch dice.
- In a small bowl, stir together the mustard and cream and spread on top of the pizza crust up to 1/2 inch from its edge. Scatter the potato on top, then the cornichons, and sprinkle with chives. Top with the shredded Swiss cheese.
- Bake the pizza until the cheese is bubbly and just beginning to brown, about 10 minutes. Remove from the oven, transfer to a cutting board, and cut into slices.