Raclette night

racletteRaclette is a Swiss type of cheese, which is the main ingredient in a meal very similar to fondue. I first had raclette at my Swiss friend’s house many, many years ago, and being a cheese lover, fell in love with this dish immediately.
Fast forward a couple of decades…my partner, Michael and I were browsing a nearby Williams-Sonoma store and found a raclette maker – on sale! We have used it a few times now – it is a heavy wintery-type dish that one prepares on a tabletop grill, putting out quite some heat – I wouldn’t recommend it on a warm summer night. Long story short, our friends Holly and Dave came over for dinner the other night and we had raclette, which inspired me to do a little post about it – in case you would like to try it yourself.
You can get creative on the ingredients – other than the raclette, of course – using different veggies, and if you are not a vegetarian, feel free to add cold cuts, ham, salami, cubed meat to grill, etc. I will list what we had for the four of us for dinner – we had plenty of left overs, though. In case you would like to purchase the raclette maker, here is a link to the one we have (this is not a paid advertisement).

racletteIngredients for 4 people:
2 lb. (1 kg) raclette cheese, thinly sliced
1 lb. (1/2 kg) small red potatoes, scrubbed, cooked, but still firm
1 lb. asparagus, washed and tough ends snapped
1 lb. baby portabella mushroom, cleaned and quartered
1 red bell pepper, sliced
1 baguette, sliced
1 small zucchini, sliced
1 jar cornichons or small dill cucumbers
1 jar green or Kalamata olives
1 jar grilled artichokes

Grill veggies (other than those coming in a jar) on grill top, melt cheese in individual trays. When the cheese melts and starts to bubble, scrap on top of potatoes, baguette and other grilled veggies on your plate. Serve with cornichons, olives and artichokes.

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