(Attention: this dish is easier – and more elegant – if made using a special raclette grill, with little trays for melting the cheese)
- 1kg small potatoes, all of similar size
- 800gm raclette cheese, sliced
- For accompaniments: small gherkins, pickled onions etc; freshly ground pepper, paprika; bread
Wash the potatoes, and boil them in their skins. Allow them to drip, then place them in a basket, covered with a cloth to keep them as hot as possible.
Put a cheese slice on a raclette tray and melt it under the special grill, then pour it over a potato. This is a dish made at table; the guests take one potato and one slice of melted cheese at a time, so that they are always eating a dish which is piping hot.
If you don't have a raclette grill, you can put the potatoes on heavy plates with a slice of cheese over them, and melt them together under the grill on your cooker. Or you can do it the original way, standing the cheese next to the fire, and scraping it off over the potatoes with a knife as it melts.
Raclette is eaten accompanied by white wine.