Raclette With Boiled Potatoes And Quick Pickles Recipe
Prep Time:
1 hour, 40 minutes
Cook Time:
40 minutes
Servings:
6 -8
Ingredients
  • 2 medium zucchini
  • 1/2 cup water
  • 3/4 cup red wine or champagne vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pickling spice or red pepper flakes
  • 1/2 teaspoon cloves
  • 1 1/2 pounds Yukon Gold or new red potatoes
  • 1 tablespoon kosher salt
  • 6-8 ounces Raclette de Franche Comté or Gruyère or Emmenthaler
Directions
  1. Put the vegetables to be pickled in a large heatproof bowl.
  2. Combine the water, vinegar, sea salt, sugar and pickling spice in a medium saucepan. Bring to a boil over medium-high heat. When the pickling solution is boiling, toss in the cloves and then pour the mixture over the vegetables. Let it sit for 1 hour.
  3. Pour into a glass container with all the liquid, cover and refrigerate. The pickled vegetables will keep for up to 1 month in the fridge.
  4. Start a fire in your outdoor grill (unless you have a tabletop electric raclette grill or you plan to broil the cheese in your oven).
  5. While the vegetables are chilling in the refrigerator, put the potatoes in a medium pot and cover them with cold water. Bring the water to a boil over high heat.
  6. When the water boils, add the kosher salt, and decrease the heat to keep the water at a gentle simmer.
  7. Cook just until a potato is tender when pierced with a fork, about 10 minutes. Drain the potatoes, and set them aside while you prepare the cheese.
  8. Sizes of raclette grills can vary, so slice the cheese to fit your raclette. If heating the cheese on an outdoor fire, make sure it has burned down to mostly gray coals with just a little glow of red.
  9. Spoon warm boiled potatoes and chilled pickled vegetables onto each plate. Scrape the melted cheese from the grilled and brown surface of the cheese that’s been exposed to heat and eat this melting bit of cheese with a bite of the potatoes.
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