Raclette
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound (about 12) fingerling potatoes
- 1tablespoon kosher salt, or as needed
- 10ounces Raclette, or hard mountain cheeses like Emmenthaler or Gruyere, thinly sliced
- freshly ground black pepper
- 2scallions, trimmed, and sliced diagonally in ⅛ inch strips
- Cornichons, pickled onions or pickled cauliflower, optional.
Preparation
- Step 1
In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over high heat to bring to a boil, then reduce heat to low and simmer until potatoes are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
- Step 2
If you have oven-proof plates, preheat a broiler. If you do not have oven-proof plates, preheat oven to 250 degrees. When cool enough to handle, cut the potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly among four plates, arranging them in a pinwheel pattern.
- Step 3
Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all potatoes. Broil or bake until cheese melts, about 3 minutes in a broiler or 10 minutes in an oven.
- Step 4
Season with salt and pepper to taste. Serve hot, garnished with scallions sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional accompaniments. If desired, the dish may be served with a green salad.
Private Notes
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Cooking Notes
Sue L
Not 100% as glorious as the original--scraped off the surface of the cheese as it's exposed to the raclette "grill" in Lausanne or Geneva--but definitely close enough to remind us of what we're missing! A few paper-thin slices of the mildest-possible prosciutto = another fine accompaniment. But if anyone can recommend a decent Fendant--the traditional dry white wine of the Valais--available in NYC, I'll be eager to hear!
Sue L
PS: Used my toaster-oven broiler, but do we correctly assume that if using the oven, it has to be preheated ca 450°?
Sue L
Not 100% as glorious as the original--scraped off the surface of the cheese as it's exposed to the raclette "grill" in Lausanne or Geneva--but definitely close enough to remind us of what we're missing! A few paper-thin slices of the mildest-possible prosciutto = another fine accompaniment. But if anyone can recommend a decent Fendant--the traditional dry white wine of the Valais--available in NYC, I'll be eager to hear!
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