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Serves 4
Classic Cheese Souffle
  • 2 lb (1 kg) new potatoes, halved salt
  • 1/2 lb (250 g) Swiss raclette cheese, cut into 16 thin slices
  • 1 red onion, thinly sliced
  • 12 comichons
  • 12 pickled cocktail onions


  1. Cook the potatoes in boiling salted water for 12-15 minutes, untiljust tender. Drain and keep the potatoes warm.
  2. Put 4 heavy ovenproof serving plates into a 475癋 (240癈) oven to warm for 3-5 minutes.
  3. Divide the potatoes among the plates and arrange 4 slices of raclette cheese on top of each serving. Return the plates to the oven for 1-2 minutes, until the cheese is melted and sizzling.
  4. Divide the red onion slices, cornichons, and pickled onions among the plates and serve immediately.


This is a Swiss specialty where raclette cheese is melted over potatoes and served with comichons and onions. The name means "scraper, " because raclette was traditionally eaten by holding half a cheese in front of an open fire and scraping off the cheese as it melted. Gruyere or Swiss can be used instead of raclette.