Raclette with Potatoes
Classic Swiss raclette with hot potatoes, gently melted cheese, and crunchy pickled accompaniments.
Ingredients
- small potato800 g
- raclette cheese800 g
- pickled cucumbers150 g
- pickled silverskin onions100 g
- salt1 to taste
- black pepper (ground)1 to taste
- ground paprika1 to taste
Instructions
Take the raclette cheese out of the fridge 20–30 minutes before serving so it can warm up slightly. Wash the potatoes thoroughly, leave the skins on, and place them in a pot.
Cover the potatoes with cold water, bring to a boil, and cook over medium heat for about 30–35 minutes, until a knife slides easily into the center.
Drain the water, transfer the hot potatoes to a basket or bowl lined with a towel, and cover to keep them warm.
Slice the raclette cheese into pieces that fit into the raclette pans. Arrange the pickles and pickled cocktail onions in small bowls.
Heat up the raclette grill. Place a slice of cheese in a pan and heat until the cheese is fully melted but the fat hasn't started to separate yet.
Slide the melted cheese onto or alongside the hot potatoes. Season with salt, black pepper, and paprika to taste.
Serve the raclette immediately with the pickles and pickled cocktail onions, melting the cheese in batches as you go.
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