Raclette with Pickles and Potatoes

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.