- Preparation and cooking time
- Cook: -
- Serves 6 - 8
- 800g raclette cheese , sliced
For the sides
- 1kg new potatoes , halved if large
- 1 tbsp butter
- 1 curly lettuce (or endive), leaves separated
- 1 Baby Gem lettuce , leaves separated
- 2 red peppers , deseeded and sliced
- 2 yellow peppers , deseeded and sliced
- 150g jar pickled silverskin onions , drained
- 150g jar cornichons , drained
- 2 baguettes , or other crusty loaves, sliced
For the vinaigrette
- 3 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 100ml sunflower oil
- 1 tbsp chives , finely chopped
- 250g assorted sliced cured meats (we used a mixture of salami, garlic sausage and Bayonne ham, but sliced gammon or Parma ham also works well)
You will also need
- 1 x raclette grill machine with paddles
- STEP 1
Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- STEP 2
Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- STEP 3
Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer’s instructions – you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- STEP 4
Let your guests help themselves to ingredients – if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don’t want them raw.
- STEP 5
Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.