Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Raclette cheese, sliced for melting — 1.5 lb (680 g)
Small waxy potatoes, such as new potatoes — 2 lb (907 g), raw
Prosciutto — 2 5/8 oz (75 g); bresaola — 2 5/8 oz (75 g); salami — 2 5/8 oz (75 g), thinly sliced (7 7/8 oz (225 g) total)
Cornichons — 1 cup (150 g), drained
Pickled pearl onions — 1/2 cup (75 g), drained
Crusty bread, such as baguette — 8 oz (225 g), sliced
Dry white wine — 2 tbsp (30 ml), optional
Butter — 1 tbsp (14 g), for lightly greasing pans
Freshly ground black pepper — to taste
Chopped chives — 2 tbsp (6 g), optional garnish

Show original ingredient measurements

Raclette cheese, sliced for melting — 680 g (1.5 lb)
Small waxy potatoes, such as new potatoes — 907 g (2 lb), raw
Prosciutto — 75 g; bresaola — 75 g; salami — 75 g, thinly sliced (225 g total)
Cornichons — 150 g (1 cup), drained
Pickled pearl onions — 75 g (1/2 cup), drained
Crusty bread, such as baguette — 225 g (8 oz), sliced
Dry white wine — 30 ml (2 tbsp), optional
Butter — 14 g (1 tbsp), for lightly greasing pans
Freshly ground black pepper — to taste
Chopped chives — 6 g (2 tbsp), optional garnish

Instructions

1. Put the potatoes in a pot, cover with salted water, and bring to a boil. Simmer until tender, about 15–20 minutes. Drain and keep warm.
2. Arrange the sliced cured meats, drained cornichons and pearl onions, bread, and warm potatoes on serving platters. Set out the wine as a drink if desired.
3. Preheat a raclette grill according to its instructions. Alternatively, preheat a broiler and lightly butter small heatproof dishes or a broiler-safe pan.
4. Melt portions of raclette cheese in the raclette grill or under the broiler until bubbling and starting to brown at the edges, about 3–5 minutes. Repeat in batches.
5. Scrape the melted cheese over potatoes and bread. Season with black pepper and, if desired, sprinkle with chives. Serve with the cured meats and pickles.