Raclette for a Cold Winter’s Dinner

Again with the cheesy winter foods – and why not? Raclette is a particular favorite chez nous, obviously because of the cheesiness, but also because it requires practically no cooking. I just set the potatoes to steam, and arrange cheese, meats, veggies and cornichons on a plate.

We have the home raclette, which is kind of an electric griddle with a space underneath for little dishes which hold thick, individual slices of cheese. On top you can place your meats to grill, and when they’re ready (and when the cheese is melted) – you put everything over your steaming potatoes and tuck in.

Personally, looking at this picture makes me hungry – is it dinnertime yet?

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