Raclette Potatoes And Cheese From Switzerland Recipes

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)

Raclette (Potatoes and Cheese from Switzerland) image

A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Provided by Tinkerbell

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 medium potatoes (new potatoes or red potates are best)
1 pinch salt
8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)

Steps:

Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
Cut the cheese into thin slices.
Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Raclette (Melted Cheese with Potatoes and Pickles) image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5-inches long and 2-inches wide
4 freshly boiled small new potatoes, peeled and kept hot
4 to 8 small sour gherkins, preferably imported cornichons
4 to 8 pickled onions

Steps:

Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

SWISS RACLETTE

Swiss Raclette image

I tried this for the first time last summer in Switzerland and fell in love! It is delicious!! I know they sell Raclette pans but this is a version that's easy to do at home with the equipment you already have. Notes: Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.

Provided by CaliforniaJan

Categories Swiss

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs thin-skinned potatoes, scrubbed (1 to 1 1/2 in. wide)
1 cup cocktail onion (to taste)
1 lb raclette cheese (see notes)
1 cup cornichon pickle (to taste)
salt and pepper

Steps:

Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
Meanwhile, Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
When potatoes are cooked, drain off most of the water and keep warm.
Broil cheese about 6 inches below heat until melted, about 5 minutes.
To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.

Nutrition Facts : Calories 198, Fat 0.3, SaturatedFat 0.1, Sodium 473.1, Carbohydrate 45.2, Fiber 6, Sugar 4.7, Protein 5.2

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