Raclette

This dish is easier - and more elegant - if made using a special raclette grill, with little trays for melting the cheese. The grill is placed on the dining table, and the guests make their own: each takes one potato and melts one slice of cheese at a time, so that everyone is always eating a dish which is piping hot.

4 persons

Ingredients

2 lb small potatoes, all of similar size
1 3/4 lb raclette cheese, sliced
to accompany: small gherkins, pickled onions etc; freshly ground pepper, paprika; bread

Method

Wash the potatoes, and boil them in their skins. Allow them to drip, then place them in a basket, covered with a cloth to keep them as hot as possible.
Put a cheese slice on a raclette tray and melt it under the special grill. Pour the melted cheese over a potato.

That's it! The potato is eaten with the accompaniments suggested above

Additional Information

If you don't have a raclette grill, you can put the potatoes on heavy plates with a slice of cheese over them, and melt them together under the grill on your cooker. Or you can do it the original way, standing the cheese next to the fire, and scraping it off over the potatoes with a knife as it melts.

Raclette is eaten accompanied by white wine.