Traditional Raclette

• 1 wedge (1½ to 2 pounds [675 to 900 g]) raclette or other firm cheese such as Swiss Gruyère, Fribourg, Comté

Build a roaring fire in the fireplace or heat up the raclette maker.

Cut the rind off the raclette.

Put the potatoes in a pot with enough cold water to cover by a couple of inches, bring to boil over high heat, and immediately turn down the heat to maintain a gentle simmer. When the potatoes are easily penetrated with a knife—anywhere from 15 to 25 minutes, depending on how big