DTLA Cheese's Raclette Recipe

• 2 cups roasted red peppers
• 1/3 cup Marcona almonds
• 1 1/2 tablespoons toasted garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon espelette pepper
• 2 1/2 ounces extra-virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 12 ounces baby heirloom potatoes
• Kosher salt
• Freshly ground black pepper
• 2 ounces spinach leaves
• 2 ounces shredded Manchego cheese
• 2 ounces shredded Idiazabal cheese
• Sliced scallions, for garnishing

1. Combine all the ingredients in a food processor fitted with the metal blade and pulse until you get a coarse sauce.
2. Set aside.
3. Heat the oven to 375 degrees F and arrange a rack in the upper third.
4. Spread the potatoes out in a large cast-iron skillet in a single layer.
5. Season with salt and pepper.
6. Roast until the potatoes are cooked, about 25 minutes.
7. Top the potatoes with the spinach, Manchego, and Idiazabal, stir to blend everything, and return the pan to the oven until the cheeses are melted, about 8 minutes.
8. Spoon romesco sauce over the top, sprinkle with scallions, and serve straight from the pan.

red peppers, marcona almonds, garlic, kosher salt, espelette pepper, extravirgin olive oil, sherry vinegar, baby heirloom potatoes, kosher salt, freshly ground black pepper, spinach, manchego cheese, idiazabal cheese, scallions

Taken from www.chowhound.com/recipes/dtla-cheese-raclette-31289 (may not work)