Raclette - The Old School Way

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Raclette - The Old School Way

Think fondue, but the cheese melts in the little trays rather than in a pot.

Yield: Serves 4


1 pound raclette cheese

12 ounces pound baby potatoes

10 ounces cornichon pickles

2 ounces cocktail onions (martini-style)

Steam, boil, microwave or bake potatoes until cooked. With griddle side facing up, place a ?-inch slice of cheese in each tray and place trays in their holders under the FlipGrill. Turn to setting 10. While cheese begins to melt, slice 6 potatoes in half and place them cut side down on the griddle. Once the cheese has melted, drizzle it over the potatoes and serve with the onions and pickles. The idea is to get potato with melty cheese, pickle and some onion in each bite. As soon as you remove the cheese - put the next slices in the trays. It's like fondue but not as messy.
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