Entree: France – Savoy / Alps – Raclette (Melted cow's milk cheese scraped over boiled potatoes and served with charcuterie and pickles)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) raclette cheese (whole piece or sliced raclette), room temperature
- 2.5 lb (1.1 kg) small waxy potatoes (Yukon Gold or new potatoes)
- 8 oz (225 g) mixed cured meats (prosciutto, jambon cru, saucisson), thinly sliced
- 6 oz (170 g) cornichons (small pickles)
- 6 oz (170 g) pickled pearl onions
- 1 small baguette, sliced (optional)
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) butter or a little oil for grilling (optional)
- Small boiled or steamed vegetables (optional): 1 cup (150 g) button mushrooms or blanched broccoli florets

Instructions

1. Wash potatoes and boil in salted water until just tender when pierced, about 15–20 minutes for small waxy potatoes; keep hot. If using an electric raclette grill, preheat according to manufacturer; if not, preheat broiler or use a small skillet: slice raclette into pieces that fit trays or a small cast-iron skillet, place under broiler or on grill until the surface bubbles and begins to brown (or melt in the raclette tray). Arrange boiled potatoes, cured meats, cornichons, pickled onions, bread, and any vegetables on a warm communal board.
2. To serve, halve or press a hot piece of melted raclette over each portion of potato and meats, scrape the cheese onto the plate, season with pepper, and eat immediately; repeat melting and scraping as desired so each diner assembles generous, hot portions in true Savoyard style.