Raclette

A swiss classic. They sell $200 raclette makers at Williams Sonoma, but honestly, I can't think of anyone who would make enough raclette to warrant one. When I was in France my host family used to put the cheese over boiled potatoes in a casserole dish and pop it in the oven, although my other French friend was horrified at the prospect, since (rightly) the cheese really should be melted beforehand and poured over the potatoes. A saucepan seemed to have worked just fine.

To be truly traditional, this should be served with cornichons (little pickles) and salami or ham. I like it just plain, thank you very much. This also goes great with wine (white, theoretically, but I think it's beautiful with a lighter red, like a Languedoc).

By the way, since certain philistines think that raclette "stinks" (oh, how wonderfully does it stink!) I mixed in a little cream cheese (a very little) so take some of the edge off. It mellowed it out a little but you couldn't taste it. By the way, said philistine will eat kokorec, which is just as disgusting as it sounds. Hypocrite.

Ingredients

6-8 medium-sized potatoes
1/2 lb. raclette
cream cheese (entirely optional)
salt and pepper

Directions

1. Dice potatoes into 1 inch cubes and boil on high heat until tender

2. Meanwhile, melt sliced raclette in a small saucepan on low heat (2-3 on a 10-point scale), stirring at least once every minute.

3. You'll know the cheese is ready when it begins to get a little bubbly, is a consistent color, and (most importantly), flows down the spoon like a thick waterfall; add cream cheese at the very end if you, too, think it stinks, and stir in until consistent

4. Place cooked potatoes on a serving dish, sprinkle a little salt on them, and pour the cheese over the potatoes. Top with pepper and serve! (Can layer if the serving dish is small).