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A New Raclette

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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.)

 

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A New Raclette

Recipe Notes

  • Equipment: Bamboo skewers

Ingredients

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

To Serve:

  • 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

Recipe Steps

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!

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