Raclette, Traditional

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Pre-Notes

Raclette is a popular style of cooking in Europe, especially Switzerland and France. At the time of entering this recipe, both Raclette cheeses could be purchased at Penn Mac in the Strip District, if you can not find these cheeses, you can subsititue any of the following cheeses: Appenzeller, Comte, Dando, Edam cheese, Emmentaler, Gouda, Gruyere, Havariti, Original Riches Monts, Samso or Tilsiter.

Ingredients

Raclette Cheeses

1. Swiss Raclette cheese, about 4 oz per person
2. Livradois Raclette cheese, about 4 oz per person

Accompaniments

3. baby potatoes, assorted varieties, boiled
4. gerkins pickles, dill
5. pickled cocktail onions

Instructions

Raclette Cheeses

1. Preheat broiler to high heat.
2. Cut thin slices of the Raclette cheeses and place in a broiler proof tray.
3. Place the tray under the broiler to melt. Be careful to remove cheese tray once the cheese is melted, but before it starts to burn.
4. Serve cheese with potatoes, pickles, and onions.