It must be all the hours spent inhaling crisp, cold air while skiing or snowboarding that works up such an appetite in Nendaz. Raclette is inspired by the views of the Alps and is our ode to Swiss-French winter cuisine. It’s hard to leave the thrills of the mountain, but this dish will give you a reason to come inside, peel off the layers, and dive into a meal that is almost as satisfying as the backcountry powder.
Raclette Recipe
In Nendaz, Raclette is served with a unique flair: Servers bring out an entire wheel of cheese, heat the end, and slice pieces straight to your plate. While not quite dramatic, this version is easy to prepare at home and still full of warm, bubbling cheese. It’s also a great first course for entertaining since the entire dish can be prepped beforehand.
Yield: 4 servings
Ingredients
16 fingerling potatoes, boiled and cut into halves
10 oz Raclette, thinly sliced
12 cornichons cut into halves
Kosher salt, to taste
Directions
To prepare, start by preheating the broiler. Next, distribute the potatoes evenly among four oven-proof plates, arranging them neatly in a circular pattern. Then, add cheese slices on top of the potatoes. Place the plates in the broiler for about 2 to 3 minutes or until the cheese has melted. You may serve it with slices of cornichons and a dollop of Dijon mustard if desired.
Kitchen tool we adore: Misono Chef’s Knives
The one tool you absolutely must have before stepping into the kitchen is a proper chef’s knife. Like a well-made watch or a talented hairstylist, it pays to splurge and get the best. Our favorite is the 8.2’’ Misono 440 Molybdenum Gyutou, which retails for $160. It’s light to handle, comfortable to use, and precise.
Available at Korin
57 Warren Street, NYC
212-587-7021
www.korin.com
