If you can’t find Raclette cheese, Emmenthaler or Appenzeller make a fine substitute. San Geronimo from Nicasio Valley Cheese Company in California is a nice New World styled Raclette cheese. Serves 6 to 8
- 1 pound wedge Raclette cheese
- 24 marble-sized yellow potatoes, boiled until tender
- Extra virgin olive oil
- Cornichons and pickled pearl onions
- 2 cup sautéed wild, exotic or tame mushrooms
- Grainy Mustard
- Flaked sea salt
- 1 baguette, sliced and lightly toasted
1. Remove any paper or plastic on the outside of the cheese. Place the cheese cut side down in a cast iron or long handled sauté pan. Let cheese come to room temperature.
2. Preheat the oven broiler.
3. Toss the potatoes lightly with olive oil and place in a serving dish. Arrange cornichons, onions, mushrooms, mustard and sea salt in serving bowls and place on a large heatproof board or platter. Serve bread in basket or plate.
4. Warm small serving plates and keep warm in the oven or wrapped in a clean thick kitchen towel.
5. Place the pan with the cheese under the broiler until it is melted and bubbling. Remove from oven and use a large bladed knife to gently scrape off melted surface of cheese. Remove the cheese to a warm plate and let guests garnish with cornichons and other toppings as they like.
6. Repeat until the melted surface is finished then place cheese under the broiler and repeat until the wedge is diminished.