Raclette is both the name of a Savoyard cheese (from the region of Savoie) and a traditional dish in which chunks of the cheese were put on the hearth near a glowing fire. The firm rind forms a frame for the warm, soft cheese. Diners gather around with plates, knives, and forks in hand and a bowl of boiled potatoes. As the surface of the cheese melts, it is scraped off, spread across the potatoes, and eaten with gusto! Today, many people use electric raclette grills, and each diner is given a stack of sliced raclette to place into his or her assigned square, where it melts before being spooned over potatoes.
In a large saucepan, combine the potatoes and salt in enough water to cover. Bring to a boil over medium-high heat. Reduce the heat to medium, and cook, uncovered, until potatoes easily pierce with the tip of a sharp knife, about 20-25 minutes. Drain, cover to keep warm, and set aside.
To serve, put a piece of cheese for each person on a separate heatproof
plate and set the plates near the fire with a cut side facing the heat.
Pass out more plates for the potatoes. While the cheese is melting,
each diner lightly mashes some of the potatoes and seasons them to taste
with salt and pepper. When the cheese is ready, each diner scrapes the
melted portion from his or her piece and spreads it over the potatoes.
The rind, left intact, provides a frame for the melting cheese.
After the scraping, the cheese is placed near the fire to melt again.