Ingredients
- 1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5 inches long and 2-inches wide
- 4 freshly boiled small new potatoes, peeled and kept hot
- 4 to 8 small sour gherkins, preferably imported cornichons
- 4 to 8 pickled onions
Directions
Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.
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By info_12153788
phoenix, 39
on September 16, 2009
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Hi
I was looking for raclette recipes, when I saw This.
I have just bought a raclette, and just wanted to try something different.
But this recipe talks about melting cheese on plates in the oven - this is not raclette! And sounds like you could harm yourself and your guests with burning hot plates!
You need to invest in a raclette grill, everyone gets their own little handled dish to put veg and cheese on and they grill their own.
By rebecca_9476366
Dublin, OH
on March 29, 2009
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It would be somewhat difficult - and sounds a bit hazardous! - to make this dish as described here. When served in restaurants in Switzerland (and the countries that border it the huge half-moon of raclette is suspended over low heat and each serving is scraped onto a plate as it melts, with the potatoes, pickles and onions just as this recipe calls for. The deluxe version of this meal includes air-dried beef, but since that's hard to find stateside, we sometimes serve very thinly sliced Black Forest ham, but any meat is optional. We have an electric raclette cooker that sits on the dinner table and has 6 triangular "skillets" that you put the cheese in and run under the unit's broiler to melt and lightly toast each serving. You can also cut small, cooked potatoes open, drape with cheese and run under the oven or toaster oven broiler. Delicious with a sprinkle of paprika on top. We are having the last raclette of this winter today and it always brings back memories of great times and great friends.
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