Traditional Swiss Raclette

Ingredients

• 2 lbs raclette cheese wheel or wedge
• 2 lbs small waxy potatoes (fingerling or new potatoes)
• 1 cup cornichons (small French pickles)
• 1 cup pickled pearl onions
• 8 oz assorted charcuterie (optional)
• 1/2 cup white wine
• 2 tbsp coarse sea salt
• Freshly ground black pepper
• Fresh herbs for garnish

Instructions

1. Scrub potatoes thoroughly and place in a large pot with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
2. Arrange cornichons, pickled onions, and charcuterie on serving platters.
3. If using a traditional raclette grill, preheat according to manufacturer's instructions. Alternatively, preheat oven to 400°F.
4. Cut raclette cheese into 1/4-inch thick slices, removing rind if desired.
5. Drain potatoes and keep warm in serving bowls.
6. For traditional method: Hold cheese near raclette grill flame until surface begins to bubble and brown. Scrape melted cheese directly onto individual plates over potatoes.
7. For oven method: Place cheese slices in individual gratin dishes or one large baking dish. Bake for 3-5 minutes until bubbly and golden.
8. Serve immediately with warm potatoes, pickled vegetables, and charcuterie. Encourage guests to pour melted cheese over potatoes and accompaniments.
9. Season with freshly ground pepper and garnish with herbs. Serve with white wine.