The Art of Raclette

Raclette is a dish indigenous to parts of Switzerland and the Savoy region of France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. Traditionally, it is accompanied by small firm potatoes, gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons.