Ingredients:

Serves 6

1 lb. raclette, Swiss or French
1 jar French cornichons (6-8 oz. jar from the grocer)
1/2-lb. fingerling or red potatoes, boiled
1/2-lb. dry salami, sliced 1/4-inch thick
small loaf of country bread, sliced

Directions:

1. Cut the potatoes into bite size pieces and boil in salty water for about 15 minutes, until they are just tender. Keep them warm.
   
2. Drain the cornichons and rinse with cold water.
   
3. Cut salami into bite size pieces.
   
4. Place cornichons, salami, potatoes and bread on a serving platter.
   
5. Warm the cheese by using a raclette warmer for 15-20 minutes (follow the manufacturer's instructions) or by placing in a casserole dish and placing under a 350 degrees broiler for 6-10 minutes. The cheese should just be melting not browned.
   
6. This is a classic après ski item best served fireside.

Recipe courtesy of Chef Zane Holmquist
Stein Eriksen Lodge
7700 Stein Way
Park City, UT 84060
800-453-1302
www.steinlodge.com