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Ingredients
  • 1 pound fingerling potatoes
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 8 ounces chorizo sausages, such as d’Artagnan, halved lengthwise, then sliced ½ inch thick diagonally
  • ⅓ cup dry white wine, such as Chablis
  • 8 ounces cold raclette cheese, rind removed and thinly sliced
  • 6 to 8 sprigs fresh thyme
  • 12 cornichons, sliced in fans
  • Crusty French bread and Dijon mustard, for serving
Steps
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