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|Thin skinned potatoes||3 Pound, scrubbed (1 To 1 1/2 Inch Diameter, Very Small)|
|Cornichons/Tiny sweet pickles||2 Cup (32 tbs)|
|Cheese||3 Pound (Raclette, Jack, Fontina, Gruyere, Samsoe, Or Swiss, 1 Large Chunk)|
Serving size: Complete recipe
Calories 6589 Calories from Fat 3983
% Daily Value*
Total Fat 453 g697.3%
Saturated Fat 287.6 g1438.1%
Trans Fat 0 g
Cholesterol 1429 mg
Sodium 14766.7 mg615.3%
Total Carbohydrates 280 g93.2%
Dietary Fiber 36.1 g144.5%
Sugars 23.2 g
Protein 368 g736.1%
Vitamin A 293% Vitamin C 455.4%
Calcium 997.4% Iron 121.8%
*Based on a 2000 Calorie diet
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.