Name: Raclette
Yield: Serves 4
Cuisine: France
Ingredients: 1 tsp sea salt; 12 small to medium boiling potatoes such as Yukon gold, Yellow Finn, or White Rose; Freshly ground pepper; Cornichons for serving; Coarse country bread, thinly sliced, for serving; 1–1½ lb (500–750 g) raclette cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

The first time I had raclette was in a chalet high in the French Alps. We ate in front of the fireplace. The cheese was set next to the fire, and as it melted, we took turns scraping the hot cheese onto our boiled potatoes. We sipped a lush, local wine. It was a simple yet unforgettable meal.

Ingredients

12 small to medium boiling potatoes such as Yukon gold, Yellow Finn, or White Rose
1 tsp sea salt

Method

In a large saucepan over medium-high heat, combine the potatoes, salt, and water to cover. Bring to a boil, reduce the heat to medium, and cook, uncovered, until the potatoes are easily pierced with the tip of a sharp knife, 20–25 minutes. Drain and cover to keep warm.

Preheat the oven to 400ºF (200°C)