Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1.5 lb (680 g) raclette cheese, sliced for melting
- 2 lb (907 g) small waxy potatoes, such as new potatoes
- 8 oz (225 g) mixed cured meats (prosciutto, bresaola, salami), thinly sliced
- 1 cup (150 g) cornichons (small pickles)
- 1/2 cup (75 g) pickled pearl onions
- 8 oz (225 g) crusty bread, sliced
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tbsp (15 ml) butter for rubbing raclette pans or skillet
- Freshly ground black pepper to taste
- 2 tbsp (6 g) chopped chives or parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the potatoes until tender, about 15–20 minutes; drain and keep warm.
2. If using a raclette grill, preheat according to manufacturer instructions. If using an oven broiler or small pans, preheat broiler to high and butter small heatproof pans or a sheet pan.
3. Arrange potatoes, cured meats, cornichons, pearl onions, and bread on serving platters so diners can assemble plates. Serve the white wine alongside if using.
4. Place slices of raclette cheese in the raclette pans or on small oven-proof dishes; heat under the grill/broiler or in the raclette grill until the cheese is bubbling and beginning to brown around the edges, about 3–5 minutes.
5. Scrape the melted cheese over warm potatoes and bread, season with black pepper, and garnish with chives or parsley. Repeat melting and scraping until all cheese is served.
6. Enjoy communally: pair melted cheese with potatoes, pickles, and slices of cured meats, replenishing heat sources as needed.