Preparation

Wash the potatoes, and boil them in their skins. Allow them to drip, then place them in a basket, covered with a cloth to keep them as hot as possible.
Put a cheese slice on a raclette tray and melt it under the special grill. Pour the melted cheese over a potato.

Ingredients

  • 2 lb small potatoes, all of similar size
  • 1 ¾ lb raclette cheese, sliced
  • to accompany: small gherkins, pickled onions etc; freshly ground pepper, paprika; bread