Raclette

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arosa switzerland, we spent every christmas there, in the 1970s

You’re sitting by the fire in a Swiss chalet, ravenous from a day spent skiing the Alps. A beautiful woman wearing a cashmere catsuit is singing provocatively in Italian, and James Bond enters from across the room. But you don’t even notice them, because you’re chowing down on a delicious, cheese-laden plate of Raclette.

Serves 4-6

 

 

 

Ingredients

1 tablespoon Kirsch
2 baguettes
Cornichons
Pickled onions
Any and all other accompaniments you fancy

2 potatoes
Oil
½ lb of your favorite spicy hams & cured meats
¾ lb Raclette cheese
¼ lb Gruyere cheese
1 clove garlic

Instructions

  1. Put the potatoes in a small saucepan, with cold salted water to cover. Boil until soft.
  2. Lightly coat a frying pan with oil, and gently fry the meat.
  3. Cut the cheeses into 1-inch cubes and place in a large microwaveable bowl.
  4. Smash the garlic into a paste, and add to the cheese. Add the Kirsch.
  5. Melt the cheese in the microwave until liquid and smooth, pausing every 90 seconds or so to stir.
  6. Place the cheese in a fondue pot (over low flame) or on a hot plate to stay warm.
  7. Heat the baguettes till warm. Slice the boiled potatoes.
  8. Serve banquet style. To make a plate, place a little meat and a slice of potato on a chunk of bread, ladle over with cheese and serve with your choice of accompaniments on the side.

My husband says: This is an easy way to serve raclette at home. In Switzerland, it’s served to you (and to James Bond) by someone running a hot electric wand over a huge half-wheel of cheese, melting it directly onto your plate.

If you like to make raclette often, you might want to invest in a tabletop electric raclette grill – with these, guests can melt their cheese and cook their accompaniments to order