15 minutes
22 minutes
4 to 6 (Ap
  • 12 Ratte or baby potatoes
  • 5 ml (1 tsp.) butter
  • 1/2 onion, chopped
  • 2 65g packages of duBreton Appalachian Treasure Dry Sausage
  • 115 g (1/4 lb) sliced raclette cheese
  • 4 sour gherkins, cut into rounds
  • Fresh ground pepper
Preparation steps
  1. Cut baby potatoes in half and cook for 10 minutes in boiling salt water.
  2. In the meantime, using a small saucepan, heat butter over medium-high heat and cook onion for 2 minutes.
  3. Pre-heat oven to 450oF (230oC). Cover a baking sheet with parchment paper.
  4. Drain potatoes and place on baking sheet. Place cut side up and squash slightly so that they cannot move.
  5. Garnish potato halves with slices of dry sausage, a small amount of onion and cheese.
  6. Bake in oven for 10 minutes, serve garnished with gherkins and pepper.
  7. Serve with aperitif or as an appetizer, as main course or side dish at a brunch.