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Raclette (melted Cheese)

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yield4 portions

"Raclette" refers both to a nutty, fruity Swiss cheese and the dish that's made with it--the hunk of cheese melted in front of a fireplace and the gooey top layer scraped off and eaten with boiled potatoes, pickles, bread, and sliced meats. Cloud Nine's chef, Michael Johnston, recommends melting the raclette in the oven if you don't have a fireplace. To keep the cheese melted and oozy longer, we found that setting the cast-iron skillet over the bottom of a butter warmer--lit with a single votive candle--works well and takes up no extra room at the table. (Butter warmers usually cost $10 or less; we found ours on surlatable.com.)

What you will need

3 medium Yukon Gold potatoes

1 garlic head

8 pearl onions, peeled

2 tablespoons olive oil

About 1/2 tsp. salt

1/2 roasted red pepper (jarred is fine), cut into slices or ribbons

1/2 pound cured and/or dried meats, such as salami, prosciutto, bresaola, capocollo, and Bündnerfleisch

1/2 seeded baguette, sliced (toasted or grilled, if you like)

1/2 cup mixed olives

1 pound raclette cheese or gruyère*, coarsely shredded

Several thyme sprigs (optional)

(Nutritional facts 179 calories, 9.64 g fat, 12.84 g carbohydrates, 10.12 g protein, 21 mg cholesterol, 380 mg sodium)
urlSource sunset.com

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