Local Raclette
Ingredients
- 850 grams of raclette cheese (the more, the better!)
- 12 potatoes (in case of leftovers, put them in a salad the next day)
- 20 slices of cured meats: Savoie ham, cured ham, Rosette de Lyon, Graubünden, coppa (use any kind of cured meats you like!)
- Pickles and onions
- Salt and Pepper
Preparation
To begin
Once washed, boil or steam potatoes with skin on.
Meanwhile, put your Lagrange Raclette Transparence® on the table.
Then
Dress plates with raclette cheese slices, sausages, pickles and onions.
Drain the cooked potatoes and put in a dish with a little water at the bottom to prevent sticking. Put the dish on your raclette machine to keep the potatoes warm.
It's ready! Enjoy this easy meal with friends, family and a dry white wine!
