Best Melted Raclette Cheese With Marble Potatoes And Purslane Recipes

Raclette (Melted Cheese with Potatoes and Pickles) image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5-inches long and 2-inches wide
4 freshly boiled small new potatoes, peeled and kept hot
4 to 8 small sour gherkins, preferably imported cornichons
4 to 8 pickled onions

Steps:

Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

Melted Cheese With Potatoes and Pickles (Raclette) image

Provided by CJAY8248

Categories Cheese

Time 35m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 4

1/2 lb imported raclette cheese, cut into 16 slices, each approximately 1/8-inch thick, 5 inches long and 2 inches wide
4 freshly boiled tiny new potatoes, peeled and kept hot
4 -8 small sour gherkins, preferably imported cornichons
4 -8 pickled onions

Steps:

Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
At once, place the four plates on the rack lowest to the source of heat.
In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.

Raclette (Potatoes and Cheese from Switzerland) image

Provided by Tinkerbell

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

4 medium potatoes (new potatoes or red potates are best)
1 pinch salt
8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)

Steps:

Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
Cut the cheese into thin slices.
Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.