Raclette

Any dish featuring both pumpkin and cranberries, not to mention wild mushrooms, is perfect for the Thanksgiving table, or any fall feast. This recipe calls for cheese pumpkin because its low water content helps a concentrated flavor. Though named a bisque, this soup doesn't feature any cream; it gets its smooth richness from the mascarpone cheese.

Traditionally, the Swiss dish raclette is made in a special oven designed for the sole purpose of melting certain cheeses in just the right fashion. This recipe replicates the texture and flavor of a classic raclette, using a conventional American oven and standard cookware. Technically, raclette is a type of cheese as well as the name of this dish, but it's often more interesting with one of the other melting-cheese options featured below.

Ingredients

18 Fingerling potatoes
1 Tbsp. fine sea salt
12 oz. Raclette, Gruyère, Appenzeller or Beaufort, sliced and brought to room temperature
1 Tbsp. gros sel (coarse sea salt or kosher salt)
12 slices smoked bacon, cooked till crisp
Black pepper to taste

Directions

PREHEAT the broiler

1. Place the potatoes in a pot and cover with cold water. Add the fine sea salt and bring to a simmer over medium heat. Cook until fork tender (about 20 minutes). Drain and keep warm.

2. Cut the potatoes in half lengthwise. Arrange 6 halves like the spokes of a wheel on ovenproof plates.

3. Arrange the cheese slices evenly over the hot potatoes. Place the plates in the broiler for approximately 2 minutes until the cheese melts.

4. Sprinkle an equal amount of the gross sel, plus 2 turns of the peppermill, on each plate, then arrange two slices of bacon on top of the cheese and potatoes. Serve, with a salad, gherkins, and pickled onions.