Traditional Swiss Raclette

• 9/16 pound raclette cheese persons, sliced
• 2 small potatoes per persons, called New Potatoes or fingerlings and a variety of other names
• 7 ounces air dried beef persons Bundnerfleisch, sliced
• 1 jar dill Corninchons, baby gherkins
• 1 jar cocktail onions drained
• paprika
• black pepper Freshly Milled
• raclette swiss
• raclette cheese
• raclette

1. Wash and boil your baby potatoes in salted water with their skins on until tender. Drain the water away and place potatoes on the dining table with the cheese and other accoutrements.
2. Arrange Bundnerfleisch slices decoratively on a serving plate. Find this at your favorite delicatessen. You can also substitute other meats.
3. Drain cornichons and cocktail onions and place either together or separate in bowls.
4. When ready to start eating, turn your raclette grill on and when hot begin heating the meats on top and the cheeses on the bottom level in the small cheese pans.
5. Meanwhile, place a potato on your own plate with some cornichons and onions and when the meat is heated and the cheese melted, add those to your plate as well.
6. Dust with freshly ground black pepper and paprika.

raclette cheese, potatoes, beef persons, dill, onions, paprika, black pepper, raclette swiss, raclette cheese, raclette

Taken from www.yummly.com/recipe/Traditional-Swiss-Raclette-1676447 (may not work)