Raclette

Method

Boil waxy potatoes in salted water with fresh thyme until tender, approximately 20 minutes, then drain and keep warm. Slice the raclette cheese into thin 3mm slices, keeping them cool until serving. Arrange the cured ham, cornichons, and pickled onions on a large serving platter. Heat a raclette grill or place the cheese slices on a baking tray under a hot grill until melted and bubbling, approximately 3-4 minutes. Scrape the melted cheese onto warm plates, season with black pepper, and serve alongside the hot potatoes and charcuterie. Each person should build their plate by combining the melted cheese with potatoes, pickles, and cured meat according to preference.