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Swiss Raclette

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“I tried this for the first time last summer in Switzerland and fell in love! It is delicious!! I know they sell Raclette pans but this is a version that's easy to do at home with the equipment you already have. Notes: Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.”

Ingredients Nutrition

  • 2 lbs thin-skinned potatoes, scrubbed (1 to 1 1/2 in. wide)
  • 1 cup cocktail onion (to taste)
  • 1 lb raclette cheese (see notes)
  • 1 cup cornichon pickle (to taste)
  • salt and pepper


  1. Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
  2. Meanwhile, Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
  3. When potatoes are cooked, drain off most of the water and keep warm.
  4. Broil cheese about 6 inches below heat until melted, about 5 minutes.
  5. To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.

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