Alpine Raclette Recipe

Alpine Raclette Recipe

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

1. Brush the potatoes. Bring a pot of water to a boil and boil the potatoes until tender. Drain and reserve.
2. Cut the cheese into triangles about ¼ inch thick and arrange in a platter.
3. Arrange the cold cuts in a platter. Set out the olives and pickles on small bowls or plates on the center of the table.
4. Place the raclette in the center of the table and turn on and let it warm up for about 15 minutes.
5. Heat up a pan with olive oil and sauté the potatoes. Keep warm.
6. Place one slice of cheese in each raclette tray, letting it melt.
7. Place the quail eggs, potatoes and pancetta on the top tray of the raclette, so that they stay warm and the pancetta toasts.
8. Slice the bread and toast beforehand and set out in a tray or basket on the table, or toast it on the top part of the raclette.
9. Each diner should serve themselves an assortment of cold cuts, potatoes, bread etc. Once the cheese has melted, scape from the trays and over the assorted cold cuts, potatoes and bread.