Raclette
1030
Raclette is a classic winter dish from the French Alps, built around good cheese, hot potatoes and plenty of chatting at the table. A special tabletop grill melts slices of raclette cheese, which are then scraped over boiled potatoes and served with cornichons, pickled onions and simple cured meats. It is a relaxed, sociable way to eat, where everyone cooks for themselves at the table and keeps going with small servings of melted cheese until they have had enough.
Raclette
Cheese and potatoes
- 800 g raclette cheese (sliced)
- 1 kg small waxy potatoes (scrubbed (skins left on))
- 1 teaspoon salt
On the side
- 1 jar cornichons
- 1 jar pickled onions
- 200 –300 g mixed charcuterie (for example cured ham, saucisson, rosette)
- Freshly ground black pepper
- Put the scrubbed potatoes into a large saucepan, cover with cold water and add the salt.
- Bring the pan to the boil over a medium heat.
- Reduce the heat and simmer the potatoes for about 15 to 20 minutes until they are tender when pierced with a knife.
- Drain the potatoes and keep them warm in a covered bowl or wrapped in a clean tea towel.
- Slice the raclette cheese if it is not already sliced, making sure the pieces fit easily into the little pans of your raclette machine.
- Arrange the charcuterie on a serving platter.
- Tip the cornichons and pickled onions into small bowls and place them on the table.
- Set up and preheat the raclette grill in the centre of the table, following the instructions for your machine.
- Give each person some hot potatoes on their plate and let them cut the potatoes into chunks.
- Ask each person to place a slice of cheese in a small raclette pan, slide the pan under the grill and heat until the cheese is melted and starting to brown.
- Scrape the melted cheese over the hot potatoes, then add cornichons, pickled onions and some charcuterie to the plate.
- Season with a little black pepper if you like and repeat the melting and scraping with more cheese until everyone is full.
Lead photo credit : Shutterstock
Share to: Facebook Twitter LinkedIn Email
Related Posts
