Raclette is an Alpine cheese that’s traditionally heated next to the fire, then scraped off in layers onto new potatoes. For our updated version, we melt slices of raclette in a cast iron skillet, then scoop the bubbling cheese onto plates on top of cooked veggies and accompaniments listed below.
- 1 lb small new potatoes, boiled or roasted until tender
- 8 oz cornichon pickles
- 2 crisp apples, sliced
- 1 baguette, sliced
- 1 bunch broccoli, blanched
- 1 lb sliced Raclette cheese
- Grainy mustard and chutneys to complement the cheese
- Prepare all the accompaniments and place on a platter on your table.
- Put one layer of cheese into the skillet, about 1/2-inch thick, and heat over a medium heat until bubbling, or bake at 375° F for 10-12 minutes until bubbling.
- Carefully take the hot skillet to the table. Place the skillet on a trivet or hot pad and be sure to put a hot pad on the handle so no one touches it by mistake.
- Use a knife or spatula to scoop out the hot cheese onto each plate for your guests. When the cheese is gone, heat more.