During Daphne’s last trip to England she caught a view of an amazing sight: a wheel of cheese being melted and scraped onto fluffy potatoes. After consulting with her chef pals here at The Chew and she learned that this is a Swiss tradition called raclette. Check out how it’s done.
What you need:
Pickled pearl onions
How to make it:
Heat cheese with the raclette heater.
On plate, mash potatoes with butter.
Pull cheese wheel from heater, and using raclette knife, scrape cheese on top of potatoes.
To plate add pickled pearl onions and cornichons.