Raclette

Ingredients6

• raclette cheese800 g
• waxy potatoes1 kg
• cornichons150 g
• pickled pearl onions100 g
• black pepper1 tsp
• salt1 tsp

Method

1. Scrub the potatoes and boil them in salted water until tender, about 20–25 minutes.
2. Drain the potatoes and keep them warm in their skins.
3. Cut the raclette cheese into portions that fit the raclette grill pans.
4. Melt each portion under the grill or in a raclette pan until bubbling and lightly browned.
5. Scrape the melted cheese onto a warm potato and season with black pepper.
6. Serve immediately with cornichons and pickled onions, repeating until the cheese is finished.