Raclette

Ingredients

• 1.5 lbs small waxy potatoes (such as fingerling or baby Yukon), scrubbed
• 1.5 lbs raclette cheese, sliced 1/8-inch thick
• 8 oz assorted cured meats (such as prosciutto, salami, or dried beef)
• 1 cup cornichons
• 1 cup pearl onions in vinegar
• Black pepper
• Crusty bread, for serving

Before you cook

• Scrub the potatoes clean, leaving the skins on.
• Slice the raclette cheese into pieces that will fit the raclette grill's small pans.
• Arrange the cured meats, cornichons, and pearl onions on a serving platter.

Steps

1. Put the potatoes in a pot of cold salted water and bring to a boil.
2. Cook the potatoes for 15-18 minutes until a knife slides in easily.
3. Drain the potatoes and keep them warm.
4. Set up the tabletop raclette grill at the table and preheat it according to the manufacturer's instructions.
5. Give each guest a small raclette pan and a slice of cheese to melt under the grill.
6. Melt the cheese for 3-4 minutes, until bubbling and lightly browned on top.
7. Scrape the melted cheese directly over a portion of the warm potatoes.
8. Grind black pepper over the cheese.
9. Repeat with more cheese slices as guests continue eating.
10. Serve with the cured meats, cornichons, pearl onions, and crusty bread on the side.