INGREDIENTS

INSTRUCTIONS

Cut cheese into 16 slices, each approximately 1/8 inch thick, 5  inches
long and 2 inches wide. Boil potatoes just before use, peel  and keep
hot.  Preheat the oven to 500'F for at least 15 minutes. Heat four
10-inch  ovenproof dinner plates in the oven for 3 to 5 minutes. To
ensure the  success of the raclette, the plates must be very hot.  When
redy to serve, remove the plates from the oven, grasping them  with
potholders, and, as quickly as you can, arrange four slices of  the
cheese in the center of each plate, overlapping them slightly.  The
cheese should begin to sizzle as soon as it comes in contact with  the
plate. At once, place the four plates on the floor of the oven  (if you
are using an electric oven, place the plates on a rack set in  the
first slot above the source of heat). In about 2 minutes (5 to 6
minutes in an electric oven) the cheese should melt to a creamy,
bubbly mass; do not let it turn the slightest bit brown. Remove from
the oven, place a potato and one or two gherkins and pickled onions  on
the side of each plate and serve at once, setting each plate on a
service plate to prevent it from scorching the table.  NOTE: Swiss
diners often consume at least 2 to 3 plates of raclette in  succession
at one sitting. Should you want to do the same, double or  triple all
the ingredients and have two or three sets of dinner  plates heating in
the oven while the first batch of raclette is being  eaten.  Source:
Time Life Foods of the World: Quintet of Cuisines  Posted to MM-Recipes
Digest V4 #071 by Linda Place  <placel@worldnet.att.net> on Mar 11,
1997

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