Raclette with Pickles and Potatoes
Ingredients
- For the raclette
- 1 jar Dill Pickle
- 1 jar Pearl onion
- 1 jar Baby corn cob
- 1 ½ kilograms Boiled potato
- 1 kilogram Raclette Cheese (200-250 grams per person)
Preparation steps
For the potatoes, rinse potatoes thoroughly. Fill a pressure cooker with 1 teaspoon salt and 1/4 liter (approximately 8 ounces) of water, add steamer to the pressure cooker and fill it with potatoes. Heat water, when water starts boiling rub the edge of the pot dry and close the lid, seal properly, and cook at a level 2 or 3 for about 10-15 minutes, depending on potato size. Carefully let cool, uncover when pressure is gone and keep warm.
For the raclette, drain pickles and serve in bowls.
Keep potatoes warm on the raclette surface. Remove rind from cheese, cut into slices and arrange on a plate.
Place 1-2 slices of cheese in the raclette pan and melt in the raclette grill. Peel potatoes. Arrange potatoes and pickles on the plate, tear apart slightly and pour melted cheese over top. Serve immediately.
