New Year’s Eve Raclette

Raclette is the perfect party food. Like fondue, it’s all about melting cheese. The biggest difference is that raclette (the name of both the cheese used and the overall dish) is grilled or broiled, rather than cooked in a pot.

Typically, raclette is melted in individual portions using a special raclette grill. The cheese then is scraped onto a person’s plate over a serving of boiled potatoes, pickled onions and gherkins or cornichons. Other accompaniments can include ham or dried beef, along with various vegetables and fresh bread.

Raclette grills usually have two levels — a top for heating vegetables or meat, and a lower broiler level for melting the cheese. Individual pans are used for melting the cheese. Raclette cheese is obviously the most popular cheese to use for the dish. If you can’t find it, another firm, easy-melting Swiss cheese can be substituted, such as Emmentaler. Start to finish: 1 hour prep Servings: 8

FOR THE POTATOES:

2 pounds (908 g) new or fingerling potatoes Kosher salt

FOR THE MARINATED VEGETABLES:

1/2 cup (120 mL) rice or sherry vinegar 2 tbsp (30 mL) sugar 1 tsp (5 mL) kosher salt 1/2 tsp (2.5 mL) smoked paprika 1/2 tsp (2.5 mL) ground black pepper 2 tbsp (30 mL) chopped fresh thyme 1 cup (240 mL) frozen peeled pearl onions, thawed 3 red bell peppers, cored and sliced 1 pound (454 g) green beans, trimmed 12 ounces (340 g) small button mushrooms

FOR THE ACCOMPANIMENTS:

4 ounces (114 g) prosciutto 4 ounces (114 g) dry salami, sliced 1 pound (454 g) cooked, peeled shrimp 1/2 cup (120 mL) marinated artichokes 1/2 cup (120 mL) gherkins or cornichons 2 pounds (908 g) raclette cheese, sliced 1. Heat the oven to 200 F. 2. To prepare the potatoes, fill a large pot with the potatoes and enough salted water to cover them by 1 inch (2.5 cm). Bring to a boil over mediumhigh and cook for 15 minutes, or until tender when pierced with a fork. Drain the potatoes, then return them to the pot, cover and place in the oven to keep warm.

3. While the potatoes are cooking, start the vegetables. In a medium saucepan over medium-high heat, bring the vinegar, sugar, salt, paprika and black pepper to a boil, stirring to dissolve the sugar and salt.

4. In a large bowl, combine the thyme, onions, red peppers, green beans and mushrooms. Pour the hot vinegar mixture over the vegetables then set aside, stirring occasionally, for 20 minutes.

5. To serve, follow the product directions for heating and using your raclette grill. Use a slotted spoon to transfer the marinated vegetables to a platter. Arrange the potatoes and other accompaniments in bowls or on plates at the table. Guests can heat their vegetables on the top of the grill and melt their cheese using the grill’s broiler according to product directions. Top potatoes with the vegetables and melted cheese. Nutrition information per serving: 730 calories; 360 calories from fat (49 per cent of total calories); 40 g fat (23 g saturated; 0 g trans fats); 215 mg cholesterol; 41 g carbohydrate; 7 g fibre; 10 g sugar; 55 g protein; 1370 mg sodium