Recipe: Swiss Raclette


From today through the 28th, nine of the city’s French restaurants are holding a Stinky Cheese Festival with cheese specials in addition to their normal menus. Nice Matin (201 West 79th Street) is one of the participating restaurants. Should you want to do some stinky cheese cooking in the privacy of your own home, this week we have a recipe from Chef Andy D’Amico for Nice Matin’s Swiss Raclette. It’s after the jump.
Swiss Raceltte

Serves 4 as an appetizer

1 pound small new potatoes, scrubbed, skin on
8 ounces raclette cheese, sliced
4 thick rashers bacon
assortment of pickled vegetables, onions & cornichons
fresh chives

Boil new potatoes in salted water until tender, drain, peel and mash coarsely with salt & pepper. Keep warm.

Pan fry bacon to desired temperature, keep warm.

When ready to serve, divide mashed potatoes, bacon and a few pieces of each pickled vegetable between four plates.

Place cheese in 12″ teflon pan and place under the broiler, heat until warmed through and melted. Spoon the melted cheese over potatoes and sprinkle with fresh snipped chives.


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