Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Raclette With Potato Rounds Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Photo: Aaron Dyer Prep Time: 10 mins Total Time: 30 mins This cheesy appetizer relies on just a few ingredients and can be put together in a snap. Ingredients ¾ pound fingerling potatoes, sliced into ¼-inch rounds 2 tablespoons extra-virgin olive oil Coarse salt 4 ounces thinly sliced raclette Thinly sliced cornichons, for topping Directions Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks. Originally appeared: Martha Stewart Living, December/January 2015 Rate It PRINT