Ingredients

• 1.5 lb French Raclette (rinds removed)
• 1tbs teaspoon Chopped Fresh Thyme Leaves (or to taste)
• 1tsp Freshly Ground Black Pepper (or to taste)
• 1tsp Daphnis and Chloe Smoked Chili Flakes (if interested in a smoky touch)

Instructions

Pre-heat oven to 375 degrees. Cut rind off of the Raclette and arrange in thin wedges around the pan. If you can, evenly distribute cheese wedged throughout the skillet. Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Once the cheese is to your desired consistency remove and garnish. Garnish cheese with chopped thyme and freshly ground black pepper. Enjoy the skillet raclette with roasted fingerling potatoes, Mailie Cornichon Pickles, a Nantucket Baking Company Rustic Baguette, fresh fruit, and the local Food For Thought Spicy IPA Mustard.

Roasted Fingerling Potatoes:

Wash a small bag of fingerling potatoes making sure the skins are clean. Pat dry. Place in a bowl and with a heavy hand, drizzle olive oil. Season with salt, pepper, and garlic powder. Place on a clean baking sheet. Bake in oven until crispy on the exterior and soft on the interior.