This unapologetically rich gratin from chef Jeremy Fox is a take on the classic Alpine dish of melted cheese served with potatoes and cornichons. Slideshow:  More Potato Recipes 

Best New Chef 2008: Jeremy Fox
Jeremy Fox
April 2016


Recipe Summary test

30 mins
1 hr 20 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, melt the butter. Add the flour and cook over moderately low heat, whisking, until light golden, about 3 minutes. Whisk in the milk and bring to a simmer, whisking frequently. Cook, whisking, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Scrape the béchamel into a medium bowl, whisk in the mustard and season with salt. Let cool completely.

  • Preheat the oven to 350°. In an 8-by-11-inch baking dish, toss the potatoes with the cream, rosemary, 2 teaspoons of salt and 1/4 teaspoon of pepper; mix well. Cover and bake until the potatoes are tender when pierced, about 30 minutes. Uncover and bake until the cream reduces and thickens, about 15 minutes.

  • Spoon the béchamel over the potatoes and bake for about 10 minutes, until golden and bubbly. Scatter the raclette cheese on top and bake for 5 minutes longer, until melted. Let stand for 10 minutes, then top with the cornichons and serve hot.

Suggested Pairing

Spanish Tempranillo.