Ingredient:
1 kg (2 lb) new potatoes, halved salt
250 g (8 oz) Swiss raclette cheese, cut into 16 thin slices
1 red onion, thinly sliced
12 cornichons or small gherkins
12 cocktail pickled onions
Method:
Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain, and keep the potatoes warm.
Put four heavy, ovenproof serving plates into a preheated oven at 240℃ (220℃ fan, Gas 9) to warm for 3-5 minutes.
Divide the potatoes among the plates, and arrange 4 slices of raclette cheese on top of each serving. Return the plates to the oven for 1-2 minutes until the cheese is melted and sizzling.
Divide the red onion slices, gherkins, and pickled onions among the plates, and serve at once.
1 kg (2 lb) new potatoes, halved salt
250 g (8 oz) Swiss raclette cheese, cut into 16 thin slices
1 red onion, thinly sliced
12 cornichons or small gherkins
12 cocktail pickled onions
Method:
Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain, and keep the potatoes warm.
Put four heavy, ovenproof serving plates into a preheated oven at 240℃ (220℃ fan, Gas 9) to warm for 3-5 minutes.
Divide the potatoes among the plates, and arrange 4 slices of raclette cheese on top of each serving. Return the plates to the oven for 1-2 minutes until the cheese is melted and sizzling.
Divide the red onion slices, gherkins, and pickled onions among the plates, and serve at once.
