1 lb. small, firm potatoes
1lb mortadella sliced 1/3" thick
1/3 cup packaged fried onions
2 1/2 tbs. butter
Freshly grated nutmeg
Salt & pepper
10 oz sliced Emmenthaler cheese
Rinse potatoes and boil with the peels on in salted water for 20 minutes. In the meantime, cut mortadella into 1/3" cubes and mix with fried onions.
Drain potatoes, rinse under cool water, and let cool slightly. Then peel and cut in half lengthwise and crosswise.
Melt butter, season with nutmeg, and mix with potatoes. Season with salt and pepper.
Distribute potatoes and mortadella in raclette dishes and cover with Emmenthaler.
Cook under heating element for 8-10 minutes..
Posted: 10/2/2009 10:10:22 AM