Raclette

• 1 large wedge raclette (about 1 pound)
• 1 dozen cooked small new potatoes, unpeeled
• Assorted pickled garnishes: cornichons, pickled onions, caper berries
• 1/2 pound sliced Black Forest ham
• Sliced ripe tomatoes

1. Have a knife ready and small plates to serve.
2. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter.
3. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible.
4. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes.
5. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.

raclette, potatoes, cornichons, black forest ham, tomatoes

Taken from www.foodnetwork.com/recipes/raclette-recipe.html (may not work)