Cast-Iron Crust Raclette with Caraway Potatoes and Homemade Pickled Shallots

Method

1. Put the shallots in a clean glass jar. Warm the vinegar, water, sugar, salt and mustard seeds in a 14 cm small pan over medium heat for 2 min, until the sugar and salt dissolve, then pour it hot over the shallots. After at least 20 minutes of cooling they turn pink and crisp.

   Add in this stepShallots, sliced into thin rings 2White wine vinegar 60 mlWater (for the pickle) 60 mlSugar 1½ tspSalt (for the pickle) ½ tspMustard seeds ½ tsp

   medium heat

2. Scrub the potatoes and put them, skins on, in a 18 cm pot, cover with cold water by 2 cm and add the salt, caraway and bay. Bring to the boil over high heat for 10 min, lower to medium heat and simmer for 15 min until a knife slides in, then drain and keep warm under the lid. Caraway is the classic Swiss seasoning for potatoes.

   Add in this stepSmall waxy new potatoes 500 gSalt (for the cooking water) 1½ tspCaraway seeds 1 tspBay leaves 1

   high heat→medium heat

3. Lay the air-dried beef out slice by slice on a large board or plate; slice the pear just before serving and add it with the cornichons. The pear's sweetness is lovely against the salty cheese.

   Add in this stepAir-dried beef (Bündnerfleisch) or cured ham 60 gPear, thinly sliced ½Cornichons 8

4. Cut the cheese into 5 mm slices and lay them in a single layer in a 24 cm · 1× cast-iron or non-stick pan (the number is how many rounds you melt). Cover and melt over medium-low heat for 3 min, then uncover and leave for 2 min more, so a thin golden crust forms underneath. That crisp layer is the most prized part of raclette.

   Add in this stepRaclette cheese (raw-milk Valais if possible) 400 g

   medium-low heat

5. Halve the potatoes onto plates and scrape the melted cheese and its crust over them with a spatula. Season with pepper and smoked paprika and serve with the pickled shallots, beef, pear and cornichons.

   Add in this stepFreshly ground black pepper to tasteSmoked paprika ½ tsp