Raclette Night with Boiled Potatoes and Pickles

What you need

• 1 kg (2 1/4 lb) small waxy potatoes, scrubbed, skins left on
• 1 tbsp salt, for the potato water
• 800 g (1 3/4 lb) raclette cheese, rind left on
• 250 g (9 oz) cured meats, such as air-dried ham, prosciutto and salami, thinly sliced
• 150 g (5 oz) cornichons
• 150 g (5 oz) pickled pearl onions
• 1 tsp vegetable oil
• black pepper, freshly ground, for serving

Method

Restated from the original video

1. 1

   Put the potatoes in a pot, cover with cold water and add the salt.

2. 2

   Bring to a boil, then simmer partly covered until a knife slides in easily, 15-20 min depending on size.

3. 3

   Drain the potatoes, return them to the pot and cover with a lid or a tea towel to keep them hot at the table.

4. 4

   Arrange the cured meats, cornichons and pickled onions on a board and set it out.

5. 5

   Heat the grill (broiler) to high with a rack about 15 cm (6 in) below the element.

6. 6

   Cut the raclette cheese into slices about 5 mm (1/4 in) thick.

7. 7

   Wipe a small cast-iron pan or a raclette tray with the oil and lay in enough slices to cover it in one layer.

8. 8

   Slide it under the grill and cook until the cheese melts and bubbles and the edges just start to brown, 3-5 min.

9. 9

   Split a couple of potatoes on each plate and scrape the melted cheese over them.

10. 10

    Grind black pepper over the top and eat with the meats and pickles.

11. 11

    Melt the next batch of cheese while everyone eats, and keep going until the cheese runs out.

Imported from cookthestory.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.