Alpine Cheese Supper (Raclette)

The traditional way to serve Raclette is to place the wheel of cheese on the
hearth, close enough to the fire so that the cheese begins to melt. Raclette is
scraped from the wheel as it melts and served with the vegetables.

2 pounds new potatoes (12 to 14)
1 pound imported Swiss raclette cheese (or Gruyere, Muenster, Fontina, Swiss
or Monterey Jack if you cant find the raclette. I used Monterey Jack.)
Freshly-ground pepper
1 (8 ounce) jar midget dill pickles or gherkins
1 (8 ounce) jar pickled cocktail onions

Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25
minutes; drain. Keep warm. Cut cheese into 4 pieces; divide among 4 individual
ovenproof casseroles. Heat in 400 F oven until cheese is melted, about 10
minutes.Place each hot casserole on a dinner plate. Sprinkle potatoes with
pepper, then swirl in melted cheese. Eat the potatoes alternately with pickles
and onions.

Jenn B aka Mom2Sam and Tiny
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