Ingredients:
· 1 ½ to 2 lbs raclette cheese, sliced ¼ inch thick (Substitutes: Emmenthaler, Gruyère, Swiss, Fontina, Morbier, Fribourg, Comte or Cantal. We've also used muenster, cheddar, mozzarella, provalone, and whatever else we have on hand.)
· 5-10 lbs small firm potatoes (Yukon Gold, small red “new” potatoes) boiled, steamed, or baked, with skins intact just till fork tender. (Hearty, grilled bread slices, such as sourdough or rye, can be substituted for potatoes.)
· Salt and fresh black pepper
Optional Toppings:
· Bacon, thick-cut ham, chicken slices, shredded pork, browned sausage, beef strips, pepperoni slices
· Green, red, or yellow peppers, cut in strips
· Cherry or sliced tomatoes
· Sliced mushrooms (raw or sautéed)
· Pickled gherkins (sweet or dill)
· Steamed broccoli or cauliflower
· Onion (raw scallions, pickled, or caramelized)
· Sliced black olives
1. Put the potatoes on the table in the pan, covered, to keep warm while the cheese is cooking.
2. Each diner takes a slice of cheese and pops it into his/her individual cheese tray, tops it with a slice of tomato (optional) or cracks an egg into it if he/she so desires and slides it under the grill.
3. While waiting for the cheese to cook, use the top grill for meats, veggies, and another egg (optional.)
4. Each diner sprinkles salt, fresh ground pepper, and paprika (optional) onto the plate.
5. Spoon a few potatoes onto plate and mash with fork, incorporating spices into potato.
6. When the cheese is bubbling convincingly and going brown around the edges and the egg is cooked to the desired doneness, remove the tray from under the grill, scrape the contents with a small wooden spatula on top of the potato.
7. Top with desired optional toppings.
8. As it can take five minutes or so for each slice of cheese to cook, particularly before the grill has warmed up properly, it's a good idea to put a new slice of cheese in as soon as you've scraped the last one onto your potato.
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