Entree: Switzerland – French Swiss – Raclette (Melted semi-hard cheese scraped over boiled potatoes and served with pickles and cured meats)

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 10 min

Cook 20 min

Total 30 min

Ingredients

450 g raclette cheese, sliced into 8–12 pieces (use Swiss cheese as a practical catalog-estimate proxy)
2 lb (900 g) small waxy potatoes (Charlotte or new potatoes), scrubbed
8 oz (225 g) assorted cured meats, sliced (Swiss ham, salami, bresaola)
12 cornichons (small pickled gherkins)
6 oz (170 g) pickled pearl onions
2 tbsp (30 ml) unsalted butter for rubbing the grill or pan
1 tbsp (15 ml) dry white wine or kirsch (optional)
2 tbsp (6 g) fresh chives, chopped
Freshly ground black pepper to taste
Coarse sea salt to taste

Instructions

1. Place the potatoes in a large pot, cover with salted water, bring to a boil and simmer until just tender, about 15–20 minutes depending on size. Drain and keep warm.
2. Preheat a raclette grill or an oven broiler; if using individual raclette pans, place cheese slices into pans. Lightly rub the grill or pan with butter.
3. Arrange sliced raclette cheese in the raclette pans or on a heatproof plate if broiling. Warm the sliced meats, cornichons, and pearl onions on the table or in a warm oven.
4. Melt the cheese: under the grill or broiler until bubbly and beginning to brown, or melt in the raclette pans beneath the grill.
5. Scrape the melted cheese over portions of warm potatoes. Drizzle a little white wine or kirsch over the cheese if using, and sprinkle with chopped chives and freshly ground pepper.
6. Serve immediately with assorted cured meats, cornichons, and pearl onions on the side for guests to combine as they like.