Traditional Savoyarde raclette

• 1,5 kg to 2 kg raclette cheese
• 8 baking potatoes
• 16 slices of ham
• A few red or green peppers
• Sliced mushrooms
• 1 jar of gherkins
• 1 jar of pickled onions
• Canned sweet corn

Bake potatoes in their own skins.

Cut the cheese in slices, the peppers in slices and chop the mushrooms.

Place in individual dishes. Add some vegetables to the raclette tray, pickles, pickled onions, corns and peppers.

Place a slice of cheese in each tray and heat until melted.

Serve with ham, potatoes and the other garnishes.