Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)
Raclette is an alpine winter dish in which thick slices of raclette cheese are melted under a broiler or in a dedicated raclette machine and poured generously over boiled potatoes, cured ham, cornichons, and pickled onions. The potatoes should be cooked until fork-tender but not mushy, so they hold their shape under the weight of the melted cheese. The raclette cheese delivers a salty, rich coating of milkfat, and tangy cornichons and pickled onions cut through the heaviness with their acidity, resetting the palate between bites. The communal format - each person melting their own portion of cheese and pouring it over arranged ingredients - makes it especially well suited for dinner parties and gatherings.
Adjust Servings
Instructions
- 1
Boil potatoes in their skins until fork-tender.
- 2
Slice raclette cheese and place in oven-safe pans.
- 3
Melt the cheese under a broiler or in a raclette machine.
- 4
Arrange potatoes, ham, and pickles on plates.
- 5
Pour melted cheese over everything and finish with black pepper.
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Nutrition (per serving)
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