A favorite experience for the Hill Team is Raclette in Switzerland. I first experiencd in the mid 80s. My experience was with using a Raclette Oven. Here is a different style that does not involve a Raclette oven. You will need some heat-resistant plates and basket plate holders. These work well to hold hot plates or you can use a cool second plate.
Bratkäse Raclette Style
1-1/2 pounds Switzerland cheese finely grated (use ½ Switzerland Swiss and ½ Natural Gruyere, or either one alone).
¾ cup sour cream
1 tablespoon heavy cream (optional)
Mix cheese and sour cream in a bowl. Add heavy cream if desired. Pack into crock, cover tightly, or place in a refrigerator container, cover and keep refrigerated.
For Bratkäse style, use heat resistant plates.
Put 4-6 ounces of Bratkäse mixture on plates and melt in the oven or under the broiler.
Serve with potatoes, fish, meat, bread, apples, or spoon over eggs or hot vegetables.
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