Raclette with Potato Rounds

Retired and told my wife I was tired of her cooking. Never tell your wife that unless you’re willing to step it up. I did, and discovered cooking is a lot of fun. Now I do much of the cooking, but we often prepare meals together.

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 at marthastewart.com

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