Entree: Switzerland – German Swiss – Raclette (Melted 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 (700 g) raclette cheese, sliced into portions suitable for a raclette pan
- 2 lb (900 g) small waxy potatoes (Yukon gold or new potatoes)
- 8 oz (225 g) mixed cured meats (prosciutto, coppa, and sliced salami)
- 8 oz (225 g) cornichons (small pickled gherkins)
- 6 oz (170 g) pickled pearl onions
- 2 tbsp (30 ml) unsalted butter (for rubbing pans or greasing)
- 1 tsp (5 g) whole black peppercorns, coarsely cracked
- 1 lemon for serving, cut into wedges
- Freshly cracked black pepper, to taste
- Small crusty bread or baguette, 8–12 slices (optional)

Instructions

1. Wash potatoes and place in a large pot; cover with cold water and 1 tsp (5 g) salt. Bring to a boil, then simmer until just tender, about 15–20 minutes depending on size. Drain and keep warm.
2. Prepare the raclette cheese by slicing into pieces sized to fit your raclette pans or small ovenproof dishes.
3. Arrange cured meats, cornichons, and pearl onions on serving plates. Place butter and cracked pepper nearby.
4. If using a tabletop raclette grill: heat the grill according to manufacturer instructions. Rub each raclette tray lightly with butter, place a slice of cheese in each tray, and slide under the heating element until the cheese is bubbling and beginning to brown. Scrape melted cheese over warm potatoes and serve with pickles and meats.
5. If using an oven broiler: place cheese slices in small ovenproof dishes on a baking sheet. Broil on high 4–6 inches from heat until cheese is melted and lightly browned, watching closely to avoid burning. Scrape over potatoes and serve immediately.
6. Season potatoes with freshly cracked black pepper and a squeeze of lemon if desired. Share and eat immediately, melting cheese in successive batches so everyone can assemble warm portions at the table.