Recipe by BBC Good Food

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Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette

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Ingredients

• 800 g raclette cheese (sliced)
• 1 kg new potatoes (halved if large)
• 1 tbsp butter
• 1 lettuce (curly, or endive, leaves separated)
• 1 baby gem lettuce (leaves separated)
• 2 red peppers (deseeded and sliced)
• 2 yellow peppers (deseeded and sliced)
• 150 g pickled silverskin onions (drained)
• 150 g cornichons (drained)
• 2 baguettes (or other crusty loaves, sliced)
• 3 tbsp dijon mustard
• 3 tbsp red wine vinegar
• 100 ml sunflower oil
• 1 tbsp chives (finely chopped)
• 83⅓ g salami
• 83⅓ g garlic sausage
• 83⅓ g ham

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Method

1. Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
2. Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
3. Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer’s instructions – you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
4. Let your guests help themselves to ingredients – if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don’t want them raw.
5. Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.

View the recipe instructions at BBC Good Food