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30 minutes
4 peopleAbout this dish
Melted raclette cheese scraped over small potatoes, with cured ham, cornichons and onion on the side. The dish comes from the Valais region of Switzerland, and its name comes from the French verb racler, to scrape: the cut face of a wheel of cheese was held to the fire and the melted layer scraped onto the plate. It became a winter favorite in France, especially around the Alps. It suits cold evenings and a table with friends.
Ingredients
Preparation
Wash the potatoes and boil them whole in salted water until tender, about 20 minutes.
Slice the raclette cheese into thin pieces sized for individual raclette trays.
Slice the onion and arrange it on a platter with the cured ham and cornichons.
Set up the raclette grill and let everyone melt their own cheese in the small trays.
Pour the melted cheese over the warm potatoes, season with pepper, and serve with the ham, onion, and cornichons.
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