A New RacletteSteven Raichlen
Like the classic raclette, this recipe is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)
More Cheesy Grilled Recipes:
- Barbecued Bean And Cheese Chile Rellenos
- South African Grilled Cheese Sandwiches (Rooster Brood).
- Cognac Flambéed Grilled Cheese With Grilled Bread
A New Raclette
- Equipment: Bamboo skewers
For the Potatoes:
- 1 ½ pounds small fingerling potatoes
- 1 bunch fresh sage leaves
- 1 pound cremini or small button mushrooms
- 4 strips bacon, cut into 1-inch pieces
- 1 cup cornichon pickles
- 1 cup pickled onions
- Extra virgin olive oil
- 1 Coarse sea salt and freshly ground black pepper
- 1 Dried oregano
- 1 Hot red pepper flakes
- 8 ounces thinly sliced speck or prosciutto
- 8 ounces thinly sliced Genoa salami or soppressata
1: Unwrap the cheeses and let them warm to room temperature.
2: Skewer the potatoes lengthwise on bamboo skewers, placing a sage leaf between each.
3: Skewer the mushrooms, placing a piece of bacon between each.
4: Skewer the cornichons crosswise on bamboo skewers. Skewer the pickled onions.
5: Brush these vegetable skewers on all sides with extra virgin olive oil and season with salt, pepper, oregano, and hot red pepper flakes.
6: Lightly brush the speck and salami slices with olive oil on both sides.
7: Meanwhile, set up the grill for direct grilling and heat one side to medium-high and the other side to high. Brush or scrape the grill grate clean and oil it well.
8: Arrange the potato skewers on the grate and grill over medium-high heat until the spuds are golden and tender (test with a toothpick), 4 to 5 minutes per side, 16 to 20 minutes in all.
9: Halfway through, arrange the ham and salami slices on the grill next to the potatoes and grill until lightly browned and crisp, 2 to 4 minutes per side. Transfer to a wire rack over a sheet pan to cool: the meats will crisp on cooling.
10: Meanwhile place the mushroom, cornichon, and pickled onion kebabs over high heat and grill until sizzling and browned, 3 to 5 minutes per side, 6 to 10 minutes in all, or as needed. Transfer all the vegetables and ham and salami to a platter and keep warm.
11: Arrange the grilling cheeses in their containers on the grate over the hot side of the grill and grill until bubbling and browned, 3 to 5 minutes.
12: To serve, place a grilling cheese in its container on each of 4 plates. Have each guest take a skewer of potatoes, mushrooms, pickles, onions, and a few crisp ham and salami slices. Spread the cheese over the veggies and enjoy! A crisp white Swiss wine would be just what the doctor ordered!