Raclette is also a dish indigenous to parts of Switzerland, Wallonia and France. Traditionally, raclette potatoes accompanied by small firms (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meats such as ham and viande des Grisons , sliced pepper, tomato, onion, mushrooms, pears and sprinkle with paprika and black pepper.
Enjoy traditional raclette with a light white wine.
Ingredients
2 pounds small new potatoes
1 1 / 2 pound Swiss raclette cheese, cut into slices
Accompaniments
• A selection of cured meats like Parma ham
• Baguettes
• Gherkins, pickled onions
Preparation
1. Wash the potatoes. Boil in their skin until cooked.
2. Place the potatoes, cheese and all dishes on the table.
3. Place slice of cheese on each of 8 raclette dishes and place under heating element to melt.
4. Scratch cheese melted on a plate for each person in potatoes, gherkins and pickled onions.
5. Season with freshly ground pepper and enjoy with beef jerky and baguette.
Makes 8 servings
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