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Raclette with Potatoes, Cornichons, and Pickled Onions
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Source: https://recipheon.com/en/recipes/main-dishes/raclette-with-potatoes-cornichons-and-pickled-onions
About this recipe
Raclette is softly melted cheese served with hot potatoes, cornichons, and pickled onions. In this home version, the cheese melts under the broiler in an ordinary oven, so you do not need a tabletop raclette appliance. Choose small potatoes with firm flesh and cook them in their skins so they hold their shape when cut. Lay the cheese slices on the still-hot potato halves, then heat briefly, just until you have a flowing, lightly bubbling layer. Broiling too long dries out the cheese and causes the fat to separate. Serve the cool, well-drained pickles alongside; their acidity balances the cheese's mild, milky flavor.
Ingredients
Raclette and accompaniments
1 kg raw small potatoes, type A or AB, of similar size with edible skins; weight after washing
600 g full-fat cow's milk raclette cheese, without rind
160 g cornichons in vinegar brine, drained weight
160 g small white onions pickled in vinegar brine, drained weight
2 l water for cooking the potatoes; drained off after cooking
10 g fine salt for the cooking water; most is drained off with the water
1 g freshly ground black pepper
Steps
Scrub the potatoes and put them in a pot of about 4 l. Add 2 l of cold water and the salt and bring to a boil, covered. Lower the heat and cook at a gentle boil for about 20–25 minutes, until a thin knife slides without resistance into the center of the largest potato, while the skins and flesh remain firm. If the potatoes are still hard, cook for a few more minutes.
While the potatoes cook, drain the cornichons and onions and arrange them in four small bowls or on small plates. Cut the cheese without rind into slices about 3–4 mm thick. During the final 10 minutes of potato cooking, preheat the oven's upper broiler to 240°C and position the rack so the top of the cheese will be about 10–15 cm from the heating element.
Drain the potatoes and leave them in the uncovered pot for about a minute to let the steam escape. While still hot, cut lengthwise in half and arrange cut-side up in four groups on a large metal baking sheet, about 35 × 40 cm, without parchment paper. Divide all the cheese among the groups to cover the potatoes and sprinkle with pepper. The slices may overlap slightly, but do not make tall stacks.
AI-generated Put the sheet under the preheated upper broiler and heat for about 3–6 minutes, watching the cheese from the start. Take it out when the slices merge into a soft, flowing layer and begin to bubble gently; a few light-gold spots are fine, but do not wait for a deep brown crust. If one side melts faster, rotate the sheet using oven mitts.
Using a wide spatula, transfer one group of hot potatoes and cheese to each of four plates, collecting the melted cheese from the sheet too. Serve the prepared cornichons and pickled onions alongside. Eat immediately while the cheese is soft and flowing.
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