Swiss Raclette with Herb-Roasted Potatoes and Pickled Onions

Ingredients

• 500g (1.1 lb) Raclette cheese 500g (1.1 lb) Raclette cheese
• 1kg (2.2 lb) potatoes, preferably waxy variety 1kg (2.2 lb) potatoes, preferably waxy variety
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 large red onion, thinly sliced 1 large red onion, thinly sliced
• 1 cup white vinegar 1 cup white vinegar
• 1/4 cup granulated sugar 1/4 cup granulated sugar
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and scrub the potatoes, then cut them into bite-sized pieces.
3. 3.
   In a large bowl, toss the potatoes with olive oil, chopped thyme, chopped rosemary, salt, and pepper until evenly coated.
4. 4.
   Spread the potatoes in a single layer on a baking sheet and roast them in the preheated oven for 30-35 minutes, or until golden and crispy.
5. 5.
   While the potatoes are roasting, prepare the pickled onions. In a small saucepan, combine the sliced red onion, white vinegar, sugar, black peppercorns, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let it cool.
6. 6.
   Once the potatoes are ready, transfer them to a serving dish.
7. 7.
   Cut the Raclette cheese into slices or small wedges and arrange them on a separate platter.
8. 8.
   Serve the Raclette cheese, herb-roasted potatoes, and pickled onions together, allowing each person to melt their desired amount of cheese on a Raclette grill or under a broiler.
9. 9.
   Enjoy the Raclette by pouring the melted cheese over the potatoes and topping them with pickled onions.

Treat your ingredients with care...

• Potatoes — Choose waxy potatoes like Yukon Gold or Charlotte for the best texture. Avoid using starchy potatoes as they may become too soft when roasted.
• Raclette cheese — Opt for high-quality Raclette cheese with a good melting capacity for the best results. If you can't find Raclette cheese, you can substitute it with Gruyère or Emmental cheese.

Tips & Tricks

• To enhance the flavor of the Raclette, you can add a sprinkle of freshly ground black pepper or a pinch of paprika before melting the cheese.
• Serve the Raclette with crusty bread or cornichons for additional texture and tanginess.
• Experiment with different herbs like thyme, rosemary, or oregano to customize the flavor of the herb-roasted potatoes.
• If you don't have a Raclette grill, you can use a regular oven broiler to melt the cheese.
• For a twist, you can add thinly sliced cured meats such as prosciutto or salami to the platter of Raclette ingredients.

Serving advice

Serve the Raclette immediately after melting the cheese to ensure it stays warm and gooey. Encourage your guests to create their own combinations by layering the melted cheese, herb-roasted potatoes, and pickled onions. The dish pairs well with a crisp green salad on the side.

Presentation advice

Present the Raclette by arranging the melted cheese, herb-roasted potatoes, and pickled onions on a large wooden board or platter. Garnish with sprigs of fresh herbs, such as thyme or rosemary, for an added touch of elegance. Serve with small individual plates and forks for easy serving.