Racclette!

1. 1

   In a bowl combine the onions and gherkins. Set aside.

2. 2

   wash and clean the potatoes. Boil in a large pot of water until al dente so that your fork can just pierce them through the skin. Drain and set aside until cool enough to handle. Cut into halves or quarters.

3. 3

   Cook bacon or prosciutto in a small skillet over medium heat. Drain on paper towels. Arrange some potatoes and the gherkin mixture and the bacon on plates or family style in a large casserole dish.

4. 4

   Melt the raclette slowly in a racclette machine or in front of an open fire (i would suggest putting it in a cast iron skillet near the edge of the fire) until it is bubbling and lightly browned on its surface.

5. 5

   Carefully remove the cheese from the heat and using a knife scrape the melting cheese over the servings of the other ingredients. Top with freshly cracked pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.