Raclette Plate

Name: Raclette Plate
Total time: 24 min
Yield: 2 servings
Cuisine: swiss
Ingredients: 300 g Raclette Cheese; 400 g Charlotte Potatoes; 80 g Cornichons; 80 g Pickled Silverskin Onions; 0.3 tsp Paprika; 0.3 tsp Black Pepper; 1.5 tsp Kosher Salt

Bubbling raclette scraped over tender potatoes with sharp pickles and a whisper of paprika.

Ingredients

300 g Raclette Cheese
400 g Charlotte Potatoes
80 g Cornichons
80 g Pickled Silverskin Onions
0.25 tsp Paprika
0.25 tsp Black Pepper
1.5 tsp Kosher Salt

Method

Put {charlotte_potatoes} in a saucepan of cold well-salted water over medium-high heat. Bring to a gentle boil and cook until just tender and a knife slides in with slight resistance. Drain and keep warm so they stay fluffy for the cheese.
Arrange {cornichons} and {pickled_silverskin_onions} on plates so their sharp bite balances the rich cheese. Add a small pinch of {paprika} to the side for the classic finish.
Heat {raclette_cheese} cut-side facing the heat under a grill or raclette machine on medium until the surface bubbles, blisters, and browns at the edges without scorching. Keep the heat moderate so the cheese melts smoothly rather than splitting.
Split the warm {charlotte_potatoes} and season with {kosher_salt} and {black_pepper} while steaming hot so the seasoning adheres evenly.
Scrape the molten {raclette_cheese} over the seasoned {charlotte_potatoes} and serve immediately with {cornichons}, {pickled_silverskin_onions}, and the waiting {paprika}. Eat at once while the cheese is fluid and glossy.