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Skillet Raclette

Serves 4
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
  • Optional:
  • Grainy mustard and chutneys to complement the cheese


  1. Prepare all the accompaniments and place on a platter on your table.
  2. 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.
  3. 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.
  4. Use a knife or spatula to scoop out the hot cheese onto each plate for your guests. When the cheese is gone, heat more.

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