Beillevaire Raclette de Montagne

Beillevaire Raclette cheese is available seasonally and currently in stock! Here’s a recipe for:

Raclette Dinner

Ingredients

  • 1 lb. of small potatoes
  • Salt
  • 1 small jar cornichon or gherkins and other pickled items like artichokes, small onions, etc.
  • 1 lb. cured meat such as ham, prosciutto and/or salami
  • Vegetable oil
  • 1/2 lb. raclette cheese (or you can use gruyere or emmentaler if you can’t get it)

Instructions

  1. Preheat your broiler.
  2. Place potatoes in a large pot and cover them with cold water.
  3. Add a tablespoon of salt. Cook over high heat uncovered until the water boils. Reduce heat to low and partially cover allowing it to simmer until the potatoes are just fork tender (the amount of time depends on the size of your potatoes about 5-10 minutes).
  4. Drain the potatoes and return them to the pot and put a lid on it to keep warm. Set the covered pot of potatoes on the table.
  5. Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. Put them on the table.
  6. Drizzle a bit of vegetable oil into a cast iron skillet. Rub it around to get an even thin layer.
  7. Cut two ¼” slices from the cheese. Put the slices in a single layer in the skillet.
  8. Put the skillet about 8 inches from the broiler elements. Cook until it is melted and bubbling and just starting to brown at the edges.
  9. While the cheese is cooking, serve some potatoes, meats, and pickles onto your plates. When the cheese is ready, use a spatula to slide it over the potatoes.
  10. Once you’ve eaten a bit and are ready, slice some more cheese and put it under the broiler.