Classic Raclette Recipe

Classic Raclette Recipe Instructions

• Special equipment: electric raclette
• 18 baby potatoes or small new potatoes
• 1-½ lbs. melting cheese: Raclette, Fontina, Gruyere, Appenzeller, Swiss, Comte, Emmental or Emmentaller.
• 2 lbs. Assorted Prosciutto di Parma, Serrano, Iberico, pancetta
• 2 tbsp. olive oil
• 6-12 Quail eggs, previously boiled
• Cornichons
• Olives
• Ground pepper
• 1 loaf of crusty bread like a baguette

1. Wash the potatoes and boil until tender. Drain, pat dry and set aside. Bring a pot of water to a boil and boil the potatoes until tender. Drain and pat dry.
2. Quarter the potatoes sautee in olive oil. Reserve warm.
3. In large platter or many small ones, arrange the cold cuts, cheese, olives, pickles, coronations and quail eggs. Set in the center of the table.
4. Once the raclette is warm place one slice of each on each tray, and let it melt.
5. On the top tray place the pancetta, sliced thinly, to it browns.
6. Once the cheese starts to melt, slice the bread and toast and set out in a basket.
7. The cheese should be scraped onto the toasted bread and the cold cuts, and served with any of the sides - quail eggs, coronations, etc. Like an open-faced grilled cheese.