Alpine Cheese Supper Recipe
Ingredients
2 pounds new potatoes (12 to 14)
1 pound imported Swiss raclette cheese
Freshly ground pepper
1 jar (8 ounces) midget dill pickles or gherkins
1 jar (8 ounces) pickled cocktail onions
Directions
Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling.
Add potatoes.
Heat to boiling; reduce heat.
Cover and cook until tender, 20 to 25 minutes; drain.
Keep warm.
Cut cheese into 4 pieces; divide among 4 individual ovenproof casseroles.
Heat in 400° oven until cheese is melted, about 10 minutes.
Place each hot casserole on a dinner plate.
Guests sprinkle potatoes with pepper, then swirl in melted cheese.
Potatoes are eaten alternately with pickles and onions.
Add potatoes.
Heat to boiling; reduce heat.
Cover and cook until tender, 20 to 25 minutes; drain.
Keep warm.
Cut cheese into 4 pieces; divide among 4 individual ovenproof casseroles.
Heat in 400° oven until cheese is melted, about 10 minutes.
Place each hot casserole on a dinner plate.
Guests sprinkle potatoes with pepper, then swirl in melted cheese.
Potatoes are eaten alternately with pickles and onions.
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