Raclette Recipe
Ingredients
| Potatoes | 3 Pound, scrubbed | |
| 2 cups cornichons or tiny sweet pickles | ||
| Fontina | 1 Large (Marinated Onions (recipe follows)) | |
Directions
Place potatoes in a 3- to 4-quart pan; add water to cover and bring to a boil over high heat.
Reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Drain off most of water.
Set potatoes, covered, next to fire or on a warming tray to keep warm.
Arrange onions and pickles in separate dishes.
Trim any wax coating from cheese.
To make raclette at a fireplace, place cheese chunk in a shallow pan somewhat larger than cheese.
Make just 1 portion of raclette (or what you plan to eat at once) at a time.
Set pan on hearth and push wide surface of cheese in close to fire.
When surface of cheese begins to melt, scrape it off and spoon onto a bit of hot potato.
Eat with onions and pickles.
Pull cheese away from heat until you are ready for the next serving; diners can tend to their own needs.
To make raclette using a broiler, cut cheese into 1/2-inch-thick slices.
Arrange slices, side by side, to cover bottom of a shallow pan such as a 9- or 10-inch pie pan.
Broil about 4 inches below heat until cheese is melted and bubbling; serve at once.
Have ready as many pans of cheese as you will need; broil as needed.
Eat cheese with potatoes, onions, and pickles.
Reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Drain off most of water.
Set potatoes, covered, next to fire or on a warming tray to keep warm.
Arrange onions and pickles in separate dishes.
Trim any wax coating from cheese.
To make raclette at a fireplace, place cheese chunk in a shallow pan somewhat larger than cheese.
Make just 1 portion of raclette (or what you plan to eat at once) at a time.
Set pan on hearth and push wide surface of cheese in close to fire.
When surface of cheese begins to melt, scrape it off and spoon onto a bit of hot potato.
Eat with onions and pickles.
Pull cheese away from heat until you are ready for the next serving; diners can tend to their own needs.
To make raclette using a broiler, cut cheese into 1/2-inch-thick slices.
Arrange slices, side by side, to cover bottom of a shallow pan such as a 9- or 10-inch pie pan.
Broil about 4 inches below heat until cheese is melted and bubbling; serve at once.
Have ready as many pans of cheese as you will need; broil as needed.
Eat cheese with potatoes, onions, and pickles.
Chef
