A fun dinner for sure, I add small boiling onions to the potato water for the last ten minutes of cooking instead of red onion slices.
Raclette, a Swiss cheese and dish, consists of melted cheese served with potatoes and dried meat. 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.
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- Calories: 687
- Calories from fat: 50%
- Protein: 40g
- Fat: 38g
- Saturated fat: 21g
- Carbohydrate: 48g
- Fiber: 4.7g
- Sodium: 1217mg
- Cholesterol: 125mg
- 2 pounds thin-skinned potatoes (1 to 1 1/2 in. wide), scrubbed
- 1 red onion (1/2 lb.)
- 1 tablespoon lemon juice
- About 1 pound raclette cheese (see notes)
- About 1 cup cornichon pickles
- Salt and pepper
- 1. 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.
- 2. Meanwhile, peel onion and thinly slice lengthwise. Mix with lemon juice.
- 3. Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
- 4. When potatoes are cooked, drain off most of the water and keep warm.
- 5. Broil cheese about 6 inches below heat until melted, about 5 minutes.
- 6. 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.
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