Raclette

Instructions

1. 1 Scrub the small potatoes thoroughly but leave the skins on for the authentic presentation. Place them in a large pot of salted cold water, bring to a boil, and cook for fifteen to twenty minutes until a knife slides easily through the centre.
2. 2 Drain the potatoes and transfer to a cloth-lined basket or warm bowl, covering them with a clean towel to keep them hot throughout the meal. The potatoes should be served steaming hot so the melted cheese clings to them.
3. 3 Arrange the cornichons and pickled onions in small bowls on the table within easy reach of all diners. These sharp, tangy accompaniments are essential for cutting through the richness of the melted cheese.
4. 4 If using a raclette grill, place one or two slices of raclette cheese in each individual coupelle and slide them under the heating element. Let the cheese melt for three to four minutes until it bubbles vigorously and turns golden on the surface.
5. 5 When the cheese is fully melted and bubbling, use a wooden spatula to scrape the hot cheese directly onto a warm plate. Immediately place a few boiled potatoes alongside the melted cheese so it begins to meld with them.
6. 6 Season the melted cheese with freshly ground black pepper and eat immediately while still hot and flowing, alternating bites of cheese-covered potato with the sharp crunch of cornichons and pickled onions for balance.
7. 7 Repeat the melting and scraping process throughout the meal, continuing for several rounds. Raclette is a leisurely, social dining experience meant to be enjoyed over an extended period with good conversation.