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.
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.
Meanwhile, transfer the potatoes to a serving bowl and arrange the cornichons and bread slices on a platter. Remove the plates of melted cheese from the oven, sprinkle with pepper, and serve at once, along with the potatoes, cornichons, and bread for dipping.
© 2013 All rights reserved. Published by Weldon Owen.