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ADVICE AND RECIPES
RECIPES FOR RACLETTE
Advice: choose a good raclette cheese. Plan on about
cheese per person.
LA RACLETTE
(for
people)
6
Ingredients: 1.2kg of raclette cheese cut into thin slices; 12 potatoes;
choice of cold cuts (cooked ham, cured ham, smoked ham, dried
meat, dried beef cut into thin slices, dry sausage, etc.); various
accompaniments (small white onions in vinegar; pickles).
Cook the potatoes in their skins. Put them in a dish (with a little water
at the bottom) and put it on the upper tray. Put one or several slices
of raclette cheese on the pans. Leave to melt until a light golden
crust forms on the surface. Accompany with cold cuts, green lettuce,
small white onions, pickles, mushrooms, a touch of ground white
pepper on the cheese, thin-sliced tomatoes, eggplants, etc. Serve a
dry white wine from Savoy (Apremont, Abymes, Chignin or Roussette).
LE BERTHOUD
(for
6
Ingredients: 1.2kg of Abondance cheese cut into slices of about
½ centimeter; 12 potatoes; choice of cold cuts (cooked ham, cured
ham, smoked ham, dried meat, dried beef cut into thin slices, dry
200
g of
sausage, etc.); various accompaniments (small white onions in
vinegar; pickles).
Cook the potatoes in their skins. Put them in a dish (with a little
water at the bottom) and put it on the upper tray. Put one or several
slices of Abondance cheese on the pans. Leave to melt until a light
golden crust forms on the surface. Accompany with cold cuts,
green lettuce, a dry white wine from Savoy...
LA TRUFFADE
(for
6
Ingredients: 1.5kg of potatoes; 1 onion; 1kg of Tome fraîche de
Cantal cut into thin slices.
In a separate skillet, brown the potatoes cut into cubes or thin
slices with the minced onion in a little margarine; cook for about
minutes.
20
Add salt and pepper. Put this preparation in a heatresistant dish
and place it on the upper plate to keep it warm.
Put this preparation on the raclette pans, cover with one or several
people)
people)
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