← Nouns Cooking · French

Ingredients

• 1.2 kg small waxy potatoes, scrubbed
• 800 g Raclette cheese, sliced 5 mm thick
• 300 g cured meats (Bayonne ham, saucisson, viande des Grisons) (optional)
• 240 ml cornichons
• 240 ml small pickled onions
• Black pepper
• Salt

Method

1. Boil the potatoes in their skins in salted water for 15–20 min until a knife slips in easily. Drain and keep them warm in a covered dish or wrapped in a tea towel.
2. Heat the raclette grill at the table (or the oven grill to high). Lay out the cheese slices, meats and pickles on platters.
3. Each person melts a slice of cheese in their little pan for 3–4 min until bubbling and starting to brown at the edges.
4. Scrape the molten cheese over halved hot potatoes, grind over pepper and eat with the meats and sharp pickles.

Tips

• No machine? Put potato halves in a dish, lay cheese over and grill for 3–4 min until bubbling.
• Leave out the cured meats for a vegetarian table; check the cheese uses non-animal rennet if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Olive Magazine