Charcuterie / Entrées

The classic Raclette

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​Servings: adapt ingredients to number of people

Ingredients

one or two slices each of the presliced jambon sec,saucisson sec, with herbes de provence, with ceps, chorizo... Sliced Jambon Sec

one or two slices each of the presliced jambon sec,saucisson sec, with herbes de provence, with ceps, chorizo...Sliced Saucisson Sec

depending on preference, about 5 each Cornichons

​Raclette Cheese, roughly 6 oz per person

2-4 Small Potatoes per

person, steamed

Fresh Baguette

Seasonings (salt,

pepper, chili flakes, herbs of Provence, garlic- whatever you would like,

really)

 

Directions

​Slice the Raclette cheese (size of raclette machine individual trays/coupelles).  

Arrange meats beautifully onto serving platters. 

Boil your potatoes  until a fork pierces them smoothly. 

Once your steamed potatoes are ready to go, plug in your coupelle, allowing it some time to heat up. 

As for the baguette, be a little French and let everyone tear their pieces off the baguette instead of slicing it.

When ready, place a slice of raclette cheese into the heated opening and while it melts, bubbles and may crisps, you may also grill your meats (or eat them cold, as preferred).  Pour the melted cheese over your potatoes and meats/ cornichons selection and enjoy! 

Take your time savoring each warming bite, then repeat.

Credit: artfully adored by Stephanie