Raclette savoyarde

Method

1. 1 Boil potatoes with their skins on in salted water for 30 minutes, then keep them warm in a towel.
2. 2 Boil the potatoes with the skin on, don't peel them; the skin will keep them from becoming mushy while you wait for the cheese to melt.
3. 3 Arrange the ham, bacon, pickled cucumbers, and pickled onions on separate plates.
4. 4 Cut the Raclette cheese into 5 mm thick slices and let it sit at room temperature for 30 minutes.
5. 5 Grill each slice of cheese in a small tray over top heat until the cheese surface is bubbling and golden brown.
6. 6 Pour melted cheese directly over hot peeled potatoes, sprinkle with pepper, and enjoy with white wine.

With an appliance

• Air fryer 40 min

  Replace step 5: spray the cheese tray with oil, bake each slice at 215 degrees in a steamer for 5 minutes, rotating the tray between batches; the top surface will spot faster than the bottom, and because the steamer is small, divide into multiple batches.