Three-Cheese Raclette
Vacherin Fribourgeois and fontina add pungency, and aged Gruyere adds a hint of toasted nuts to this traditional raclette recipe.
INGREDIENTS | SERVES 6
- 2 pounds small new red potatoes
- ½ pound Vacherin Fribourgeois, cut into 1-inch square and ¼-inch-thick slices
- ½ pound fontina cut into 1-inch-square and ¼-inch-thick slices
- ½ pound aged Gruyere cut into 1-inch-square and ¼-inch-thick slices
- ½ pint cornichons
Steam or roast the potatoes, then put them on top of the heated raclette grill. (Most raclette grills have heating elements for melting the cheese underneath a grill on top.)
Put one square of each cheese into trays and melt according to grill instructions. When melted, put some potatoes on a plate, pour melted cheese over the potatoes, and top with sliced cornichons. Serve immediately, but be careful; the cheese will be hot.
Raclette the Old-fashioned Way
Traditionally, raclette cheese is melted in front of a fire, and whole wheels, which weigh approximately 18 pounds, are cut in half for melting. Each half wheel is held in place by a metal holder next to the fire, and the cheese is scraped onto plates of potatoes as it melts.
