Raclette Dinner
Ingredients
Charcuterie - cured meats
Raclette Cheese - see notes below for quantities.
Yellow or red skin potatoes
Instructions
Arrange the charcuterie on a platter. You can find a selection of charcuterie at your deli counter. I suggest bresaola, sweet capicola, spicy capicola, coppa, sopressata, French ham, serrano, salami, and prosciutto. From these, choose an assortment of three or more as you like.
Slice the raclette cheese in about 1/8 thick slices and place them on another platter.
Boil the potatoes. You can leave the skin on.
When it is time to serve, plug in the raclette grill. Check ahead if you need an extension cord to reach an outlet from your table.
Place the cooked potatoes on the top grill. This will keep them warm.
Place the raclette cheese in the raclette tray and place the tray in the lower part of the raclette grill to melt the cheese. It’s fun to wait until the cheese is melted. The anticipation is exciting, especially for kids.
When the cheese is melted, use the small spatula to scrape the cheese onto the potatoes and enjoy with the charcuterie.
Serve a salad like a homemade Caesar salad to start or provide steamed vegetables to eat with the raclette. And try some cornichons.
Notes
The amount of charcuterie and raclette cheese varies depending on the number of people you are serving. If you have leftovers, you can use the charcuterie during the week for sandwiches, and the raclette for a scrumptious grilled cheese. You can also freeze the raclette cheese to use for the next raclette dinner.
Raclette is common at a well-stocked cheese counter. Whole Foods usually carries it. You can substitute Fontina, or Emmental if you cannot find raclette.
Find it online: https://dinnerwithcaterina.com/raclette-dinner/