Entree: France – Savoy / Alps – Raclette (Melted cow's milk cheese scraped over boiled potatoes and served with charcuterie and pickles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1.5 lb (680 g) raclette cheese, whole or sliced, at room temperature. Practical alternative if raclette is unavailable: low-moisture mozzarella; this is a substitute, not the same cheese. (estimated edible portion: 680 g)
2.5 lb (1.1 kg) small waxy potatoes, such as Yukon Gold or new potatoes.
8 oz (225 g) mixed cured meats, thinly sliced: prosciutto, jambon cru, and saucisson. For a workable example, divide the total evenly among the three (75 g each). (estimated edible portion: 225 g)
6 oz (170 g) cornichons (small pickles).
6 oz (170 g) pickled pearl onions.
1 small baguette, sliced (optional). (estimated edible portion: 250 g)
Freshly ground black pepper, to taste.
1 tbsp (15 ml) butter for grilling (optional; selected from the listed butter-or-oil alternatives).
Small boiled or steamed vegetables (optional): 1 cup (150 g) button mushrooms (selected from the listed alternatives). (estimated edible portion: 150 g)

Instructions

1. Wash the potatoes. Place them in a pot, cover with salted water, and boil until just tender when pierced, about 15–20 minutes for small waxy potatoes. Drain and keep hot.
2. If serving the optional mushrooms, boil or steam them until tender. Arrange the hot potatoes, thinly sliced cured meats, cornichons, pickled pearl onions, and optional sliced baguette and vegetables on a warm communal platter.
3. Preheat an electric raclette grill according to its instructions. Alternatively, preheat a broiler or warm a small skillet; use the optional butter to grease the skillet or grill as needed.
4. Cut the cheese into pieces sized for the raclette trays or skillet. Melt it until bubbling and beginning to brown at the surface. If using a broiler, place the cheese in a suitable heatproof pan beneath it.
5. Serve immediately: halve or press a hot potato, spoon or scrape melted cheese over it, add cured meats and accompaniments, and season with freshly ground black pepper to taste. Repeat melting and scraping as desired so diners can assemble hot portions.