racclette!

By • June 7, 2011 • 0 Comments


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Author Notes: I lived in London, England for a few months a couple of years ago and while I was there I always haunted the Borough Market. All the food at Borough is amazing and blows most other markets I've visited out of the water. One particular stall warmed my heart and stomach regularly -- the Kappacasein stall (which I was sad to discover no longer operates there!). This shop set up a weekly stall offering two french classic street foods -- simply out of this world toasted cheese sandwiches, and plates of new potatoes, gherkins and onions covered in freshly melted racclette. If you plan to try this recipe, I would suggest FRENCH racclette rather than Swiss, in my opinion the flavors are quite different and the French is far better.DUZE @BakingBackwards

Makes 4

  • 1 pound firm new potatoes
  • 1 jar spicy baby gherkins
  • 1/2 jar pickled baby onions
  • 4 ounces bacon product of your choice (optional)
  • 1/2-3/4 pound FRENCH racclette cheese
  • fresh cracked pepper
  1. In a bowl combine the onions and gherkins. Set aside.
  2. wash and clean the potatoes. Boil in a large pot of water until al dente so that your fork can just pierce them through the skin. Drain and set aside until cool enough to handle. Cut into halves or quarters.
  3. Cook bacon or prosciutto in a small skillet over medium heat. Drain on paper towels. Arrange some potatoes and the gherkin mixture and the bacon on plates or family style in a large casserole dish.
  4. Melt the raclette slowly in a racclette machine or in front of an open fire (i would suggest putting it in a cast iron skillet near the edge of the fire) until it is bubbling and lightly browned on its surface.
  5. Carefully remove the cheese from the heat and using a knife scrape the melting cheese over the servings of the other ingredients. Top with freshly cracked pepper. Serve immediately.

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