18 Fingerling potatoes
1 Tbsp fine sea salt
12 oz. Raclette, Appenzeller or Gruyere, sliced and brought to room temperature
1 Tbsp coarse sea salt
12 slices smoked bacon, cooked until crisp
Black pepper to taste
Preheat the broiler.
Place the potatoes in a pot and cover with cold water. Add the fine sea salt and bring to a simmer over medium heat. Cook until fork tender, about 20 minutes. Drain and keep warm.
Cut the potatoes in half lengthwise. Arrange 6 halves like spokes on a wheel on overproof plates.
Arrange the cheese slices evenly over the hot potatoes. Broil for approx. 2 min until cheese melts.
Sprinkle an equal amount of the coarse sea salt, plus 2 turns of the pepper mill on each plate, then arrange 2 slices of bacon on top of the cheesy potatoes.
Serve with a salad, gherkins, and/or pickled onions.
Posted on: November 28th, 2008 Credit: Melanie Lucas