Traditional Swiss Raclette

Photo: Quintessa

Ingredients

250 grams per persons Raclette cheese sliced

2 per persons Small potatoes, called New Potatoes or fingerlings and a variety of other names

200 grams per persons Bundnerfleisch, sliced air-dried beef

1 jar Corninchons, dill baby gherkins

1 jar Cocktail Onions, drained

Paprika

Freshly Milled Black Pepper

Preparation

About a half hour before grilling at the table, take the cheese out of the refrigerator, slice and set on a serving plate.

Wash and boil your baby potatoes in salted water with their skins on until tender. Drain the water away and place potatoes on the dining table with the cheese and other accoutrements.

Arrange Bundnerfleisch slices decoratively on a serving plate. Find this at your favorite delicatessen. You can also substitute other meats.

Drain cornichons and cocktail onions and place either together or separate in bowls.

When ready to start eating, turn your raclette grill on and when hot begin heating the meats on top and the cheeses on the bottom level in the small cheese pans.

Meanwhile, place a potato on your own plate with some cornichons and onions and when the meat is heated and the cheese melted, add those to your plate as well.

Dust with freshly ground black pepper and paprika.

Eat and repeat.

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About

The only food preparation required, when using a raclette grill, is minimal at best. Traditional Swiss Raclette is rather basic in its ingredients, but the result is truly satisfying, known not only to warm the belly but also the soul.