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Traditional raclette
(2)
25 min
Transport yourself to the Swiss Alps with this traditional raclette spread. Easy for entertaining, you only have to place the charcuterie on a serving plate and cook the potatoes, then the rest is done at the table.
Bibus
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Ingredients
Serves: 6
- 12 potatoes, or more if they are small
- 1kg raclette cheese
- 6 slices ham
- 12 slices salami
- 12 slices mortadella
- 6 slices prosciutto
- 1 jar cornichons
- 1 jar small onions
Method
Prep:20min ›
Cook:5min ›
Ready in:25min
Scrub the potatoes under water with a rough sponge, then cook them in boiling water for 20 to 40 minutes, depending on size, till tender.
Scrape the raclette cheese with a knife to remove any label that may be on the outside of the rind, but do not remove the rind itself - it gives a lot of flavour to the cheese! With a cheese slicer, slice the raclette about 5mm thick by about 5cm square.
Arrange the cheese on a plate.
Roll the ham, salami, mortadella and prosciutto slices, and arrange on a serving plate. Garnish with the cornichons and onions.- Just before dinner, preheat a raclette grill. Put the hot potatoes on a serving plate, and set around the grill with the charcuterie plate and cheese.
- During the dinner, every guest places a slice of raclette cheese on one of the raclette pans, and places it in the grill to melt. Place the melted cheese over a potato, and enjoy with the charcuterie, cornichons and onions.
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