Cooking At Home: Raclette

Raclette is a semi-hard cheese made from cow's milk, and it also a recipe from Switzerland that originated with shepherds who tended their herds of cows in the mountains. The name comes from French and means "to scrape."
This describes the method of using the cheese. The Shepherds would place the wheel of cheese on a stone by their fire and as the cheese melted, they would scrape the softened part onto a plate of potatoes, meat and vegetables. A simple, but tasty and filling meal.

Raclette (the dish, not the ingredient) is a close relative of Fondue and is intended to be served and shared in a similar manner. Like it's cousin, Raclette may be melted in a special equipment, pot or pan and then poured over the meat and vegetables, instead of heating and scraping, heating and scraping . . .

Raclette Recipe

Ingredients:

· Large wedge of raclette cheese, about half a kilo

· 1 dozen cooked, small, new potatoes, unpeeled

· Assorted pickled garnishes; pickled onions, cornichons, caper berries

· 300 g of sliced Bündnerfleisch meat (dried meat)

· Sliced ripe tomatoes

Directions:

Shred the cheese. In a special Tefal Raclette equipment or large cast iron frying pan, melt the cheese over low to medium heat.
While the cheese is melting, arrange all the other ingredients on a large platter, making sure that they are in bite-sized morsels. When the cheese is melted, pour it over the top of the meat and vegetables.

It will take a while for the cheese to melt between servings, so have some drinks and conviviality with your guests while this is going on.

Bon appetit!