Raclette on the Grill

I often wondered if you can manage Raclette on a grill, until I found Raclette trays without the plastic handles.

INGREDIENTS:
Small potatoes
Small pickled corn
Pickled onions or cocktail onions
Cornichons (baby gherkins)
Small slices of fresh baguettes
Raclette cheese 8 or 12 ounces to a pound, depending on the quantities above

DIRECTIONS:
Scrub the baby potatoes and cook ahead with the skin on. Arrange on the Raclette trays or use small grill proof saucers or trays. Add the corn, onions, and pickles. Place a slice of cheese over the top, and cover the grill until the cheese is melted.

Serve immediately while the cheese is bubbling and hot. You can also place larger slices onto a grill proof platter in the middle of the grill. Grill the baby vegetables to one side and let folks add them to their plate and carve with a knife or large spoon as much melted cheese as they like.

Serve both ways on top of or next two quick toasted bread slices.

Goes great with a cordial of Traditional Swiss or German Gheist

Attributed to: My Raclette

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