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Raclette with Spuds, Sausage, and Fennel

CopyRight ©http://seekate.com From:http://www.seekate.com/Raclette+with+Spuds%2C+Sausage%2C+and+Fennel.shtml

This almost instant entree can double as a fast appetizer. In the Alpine restaurants and beer halls in Switzerland, raclette cheese melts over an open fire and acquires an intriguing smoky aroma.

12 tiny new potatoes (red, purple, or gold or an assortment)
8 ounces raclette, Gruyère, Samsoe or Jarlsberg cheese
12 cocktail sausages
1 fennel bulb, trimmed and sliced
12 cornichons or small pickles
Dark rye or pumpernickel bread

Cook the potatoes in boiling, salted water for 12 to 15 minutes, or until tender when pierced with a fork or microwave for 6 minutes or until tender.

Preheat the oven to 350°F. Thinly slice the cheese and place in individual baking dishes or 6-inch ramekins. Bake in the oven until cheese melts and starts to brown, about 10 minutes. Place sausages on a baking dish and bake in the oven alongside for 10 minutes or until hot through. Serve cheese ramekins on dinner plates surrounded with potatoes, sausages, fennel, and cornichons and pass a basket of bread.

Makes 3 to 4 servings

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