Easy raclette-style potatoes

No fancy equipment needed for this very tasty treat!

I remember the first time I had raclette, when I was in my teens. I was entranced by the process of melting slices of this unique European-style cheese then draping them over meats and vegetables before devouring. I’ve had it a few times since and I’m still a big fan, though I’ve never felt the urge to buy a raclette machine or grill as I try to avoid pieces of kitchen equipment that only get used sporadically. This recipe fulfills all my raclette dreams – it’s such a simple way to enjoy all the deliciousness with none of the fuss. If you’re not familiar with raclette cheese (I used raclette Savoyarde, a semi-hard, raw cow’s milk cheese from the Savoie region of France), I highly encourage you to give it a try – it’s got a wonderful, slightly nutty flavour and has a delightfully creamy texture when melted.  

Ingredients

• 5-6 baby potatoes, quartered
• 1 teaspoon salt
• 1 cup (4 oz / 115 g) grated raclette cheese
• Accompaniments: salad, sliced salami or ham, pickles

Method

• Put the cut potatoes in a medium-size pot and add just enough water to cover. Sprinkle with salt. Cover pot and bring to a boil over high heat, then reduce heat to medium and cook until potatoes are tender but not falling apart. Drain well. Cover and keep warm.
• While potatoes are cooking, prepare the side dishes you intend to serve with them.
• Preheat broiler to high.
• Transfer the potatoes to two oven-safe ramekins. Scatter grated cheese evenly over top. Place the ramekins on a baking tray and slide into the oven. Broil until cheese is melted and very bubbly.
• Remove ramekins from oven and place on heatproof serving plates. Serve immediately, with pickles, salami and other accessories.

Serves 2; recipe can easily be multiplied.

Note: cheese for this recipe was supplied as part of the Europe Full of Character campaign; opinions expressed, as always, are my own.