Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)

For 4 servings, the meal centers on 400 g raclette cheese and 700 g small potatoes, accompanied by 150 g cured ham, 100 g cornichons, and 80 g pickled onions. Scrub the potatoes and keep their skins on. Adjust only the largest pieces so the sizes are similar, start them in cold water, and bring the pot to a boil over medium-high heat. Reduce to medium and cook for 15 to 20 minutes. Drain the potatoes as soon as a fork enters with slight resistance while the centers still hold their shape. This keeps them from collapsing under the melted cheese. Shake off the water and keep the potatoes covered and warm. Cut the 400 g cheese into thick pieces and divide it evenly among raclette pans or small oven-safe pans. Arrange the ham, cornichons, and pickled onions separately, draining the pickles lightly. Fully preheat the raclette machine or broiler before inserting the cheese. Melt each portion for 3 to 5 minutes, removing it when the surface looks glossy and the edges begin to bubble. Stop before the cheese browns hard or separates. Set the warm potatoes beside the ham and acidic pickles, then pour the flowing cheese over them immediately and add 0.5 teaspoon black pepper. Eat that portion while soft and melt the next one at the table according to the pace of the meal.