2 lb small new potatoes
1 1/2 lb Swiss raclette cheese
Swiss fondue’s sister is the equally well-known raclette. While the word raclette refers to a specific alpine cheese known for its melting ability, it’s also the word used to refer to the traditional Swiss meal prepared with it – a meal that’s far more than just melted cheese. Its name simply explains how raclette is made; a piece of cheese is placed over a stove and, as the cheese melts, you scrape it off onto a plate. You can serve it with different garnitures such as jerked meat, bacon, potatoes, or a little onions and pickles. Don’t forget the white wine. You can also drink tea with it, as this helps you digest the large amount of cheese and avoid stomach pains.
Appreciated throughout the year, raclette is especially eaten during winter. You can even find raclette take-aways at regional events and in almost every ski station.
- Wash the potatoes. Boil them in their skin until cooked.
- Place the potatoes, cheese, and all of the side dishes on the table.
- Place a slice of cheese in each of the 8 raclette dishes and place them under heat to melt.
- Scrape the melted cheese onto each person’s plate of potatoes, gherkins, or pickled onions.
- Season with freshly ground pepper and enjoy with dried meats and baguettes.