Traditional Raclette

Melted cheese coating steaming potatoes. Charcuterie brings salt and smoke, while pickles cut through the fat with their acidity.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 1433
• Protein: 115 g
• Carbs: 53 g
• Fat: 81 g

Ingredients

• 1 kg Potato ( whole with skin on )
• 600 g Raclette cheese ( sliced )
• 200 g Morbier cheese ( sliced )
• 4 piece Smoked raw ham ( thinly sliced )
• 12 piece Rosette or fuseau ( sliced )
• 8 piece Grisons meat ( sliced )
• 8 piece Coppa ( sliced )
• 100 g Sweet and sour gherkin ( whole )
• 4 piece White onion ( pickled )

Instructions

1. Cooking the potatoes

   Wash the potatoes. Steam or boil them in salted water with the skins on. A knife blade should slide in without resistance; the flesh should be soft but hold its shape.

2. Preparing the charcuterie

   Arrange the smoked ham, rosette, bresaola, and coppa on large platters. Alternate colors and textures.

3. Slicing the cheese

   Slice the raclette and morbier into 5mm thick slices. Remove any impurities from the rind if necessary, but keep it for flavor.

4. Serving and melting

   Place a slice of cheese in the small pan. Melt until the cheese bubbles and starts to brown slightly at the edges. Pour immediately over a halved potato.

Chef's tips

• Take the cheese out of the fridge 30 minutes before to avoid thermal shock.
• If the cheese releases too much oil, it's heating too fast; lower the heat if possible.
• Rub the potatoes with a bit of salt after cooking for a crunchier skin.

Storage

Store cheese and charcuterie separately in the fridge wrapped in parchment paper. Potatoes can be reheated by steaming.