Raclettine

• 1/2 tablespoon unsalted butter
• 1 pound chicken or pork sausage, casings removed
• 1 cup red wine
• 2 large Yukon Gold potatoes, cut lengthwise into 3/4-inch-wide pieces (about 1 1/4 pounds)
• Kosher salt and freshly ground black pepper to taste
• 6 ounces green beans, cut into 2-inch pieces
• 1/2 medium red onion, thinly sliced
• 1 teaspoon extra-virgin olive oil
• 8 ounces fresh mozzarella, roughly chopped (2 cups)
• Chicken Gravy (recipe follows)
• 8 to 10 cornichons, roughly chopped (see Note)
• 4 marinated artichoke hearts, drained and roughly chopped
• 1 teaspoon fresh thyme
• 2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
• 1 large sprig fresh thyme
• 1 tablespoon diced red onion
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 2 teaspoons soy sauce
• Kosher salt and freshly ground black pepper to taste
• (makes 1 1/3 cups)

1. In a medium skillet over medium heat, melt the butter.
2. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the wine and cook for 12 to 15 minutes, or until the liquid is evaporated and the sausage browned.
4. Set aside.
5. Center a rack in the oven and preheat to 425F.
6. Set up a large steamer on the stove.
7. Toss the potatoes with salt and pepper and steam them for 10 minutes.
8. Add the green beans and steam for 5 more minutes.
9. While the potatoes and green beans are steaming, prepare the onions.
10. In a medium bowl, toss the onions with the olive oil and salt and pepper.
11. Pour the onions into an 8-inch baking dish.
12. Bake for 20 minutes until softened and beginning to brown, and then transfer the onions to a separate bowl; reserve the baking dish.
13. Preheat the broiler.
14. Pour the potatoes and green beans into the baking dish.
15. Layer the onion, sausage, and cheese on top of the potatoes.
16. Broil for 3 minutes, until the cheese is melted and browned.
17. Top the dish with the gravy, cornichons, artichoke hearts, and thyme.
18. Serve warm.
19. In a medium skillet over high heat, combine the chicken stock and thyme and bring to a boil.
20. Cook for 10 minutes, or until the liquid is reduced by half.
21. Remove the thyme and add the red onion.
22. Cook for 3 minutes, and then reduce the heat to low.
23. In a small bowl, make a slurry by combining the flour and milk.
24. Slowly add the slurry to the reduced stock, whisking to combine.
25. Cook for 2 minutes, and then stir in the soy sauce.
26. Taste for seasoning; add salt and pepper as needed.
27. Serve hot.

unsalted butter, chicken, red wine, potatoes, kosher salt, green beans, red onion, extravirgin olive oil, mozzarella, chicken, cornichons, hearts, thyme, chicken, thyme, red onion, flour, milk, soy sauce, kosher salt

Taken from www.epicurious.com/recipes/food/views/raclettine-387770 (may not work)