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.

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Bratkäse Raclette Style
Ingredients

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)
Method

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.

NoraLyn
Member: Society of Professional Journalists