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Raclette
Serves 4
- 2 lb (1 kg) new potatoes, halved salt
- 1/2 lb (250 g) Swiss raclette cheese, cut into 16 thin slices
- 1 red onion, thinly sliced
- 12 comichons
- 12 pickled cocktail onions
STEPS :
- Cook the potatoes in boiling salted water for 12-15 minutes, untiljust tender. Drain
and keep the potatoes warm.
- Put 4 heavy ovenproof serving plates into a 475°F (240°C) oven to warm for 3-5 minutes.
- Divide the potatoes among the plates and arrange 4 slices of raclette cheese on
top of each serving. Return the plates to the oven for 1-2 minutes, until the cheese
is melted and sizzling.
- Divide the red onion slices, cornichons, and pickled onions among the plates and
serve immediately.
Raclette
This is a Swiss specialty where raclette cheese is melted over potatoes and served
with comichons and onions. The name means "scraper, " because raclette was traditionally
eaten by holding half a cheese in front of an open fire and scraping off the cheese
as it melted. Gruyere or Swiss can be used instead of raclette.
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