Preparation

• Season the potatoes with 1/2 tsp. salt and 1/4 tsp. pepper. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until just starting to brown, about 5 minutes. Lower the heat to medium and gently flip the potatoes every 2 minutes until about half of the slices are crisped and browned, another 8 to 10 minutes.
• Top with the Cheddar and raclette. Cover, remove from the heat, and let sit until the cheese melts, 2 to 2-1/2 minutes. Sprinkle with chives, and season to taste with salt and pepper.