Raclette

Another brilliant melted cheese specialty. It is originally from Switzerland but it’s a very common winter dish in France, where regions such as Savoie and Franche-Comté make a cheese very close to the Swiss raclette. It may be one of of the easiest meals to prepare — you just cover baked potatoes, ham and salami with the melted cheese. It’s obviously delicious.

Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.

1 lb. medium red-skinned new potatoes

Salt

4 oz. slab bacon, cut into

1" x 1/2" batons

Freshly ground black pepper

1/4 tsp. cayenne

1/2 lb. raclette, thinly sliced into square pieces

1/2 bunch chives, chopped

1. Put potatoes into a medium pot, cover with cold water, and add 2 generous pinches salt. Bring to a boil over high heat, reduce heat to medium, and cook until potatoes are just soft when pierced with the tip of a knife, 10–15 minutes. Drain and set aside until cool enough to handle. Cut potatoes crosswise into 1/2"-thick slices and set aside.

2. Meanwhile, put bacon into a small skillet and cook over medium heat, stirring often, until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain and set aside.

3. Preheat broiler. Divide potatoes between 4 medium ovenproof plates, arranging them to overlap slightly. Season each to taste with pepper and a pinch of the cayenne, sprinkle with some of the bacon, then cover with some of the cheese. Put plates under broiler until cheese melts and bubbles and browns in places, 5-10 minutes. Garnish with chives.

#france