Georgeanne Brennan

Raclette

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Cheese Obsession
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)