Gooey, Gorgeous Raclette #nationalcheeseloversday

Today Amy of House of Nash Eats is hosting us to celebrate National Cheese Lovers' Day. Ummm...yeah. I'm not missing that party. She encouraged us to think: "Gouda, Brie, Pepperjack, Feta, Cheddar, American, Swiss, Monterey Jack, Manchego - the list goes on and on! Let's celebrate National Cheese Lovers Day with your cheesiest recipes!"

Here's the Cheesy Line-Up

• Chicken Madeira by House of Nash Eats 
• Gooey, Gorgeous Raclette from Culinary Adventures with Camilla 
• Easy Italian Sausage Pasta Bake from Cooking For My Soul 
• Extra Cheesy Garlic Bread from Karen’s Kitchen Stories 
• Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise 
• Baked Parmesan Cheddar Crisps from Blogghetti 
• Smoky Beer Cheese Dip with White Cheddar from Food Above Gold 
• Layered Chili Mac and Cheese from Palatable Pastime 
• Cheese Danish from Kate’s Recipe Box 
• Macaroni and Cheese Pierogi from The Spiffy Cookie 
• Waffled Pizza Bites from Jolene’s Recipe Journal 
• Pizza Grilled Cheese from A Day in the Life on the Farm 
• Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Easy Cheese Sauce from The Gingered Whisk 
• Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste 
• Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
• Cheese Charcuterie and Pickled Onions from Our Good Life

Gooey, Gorgeous Raclette

Perhaps, one of my favorite ways to eat cheese: Raclette. Gooey, gorgeous raclette. Don't fuss - you don't need any fancy raclette equipment to have this delicious, cheesy dish at your house. Here's how...

Ingredients

• small organic potatoes, quartered
• salt
• assortment of pickles
• Raclette cheese, sliced to  ¼" thickness

Procedure

Bring potatoes to a boil in salted water and simmer until fork tender. Drain the potatoes and set aside.

Put the cheese slices in a single later in the skillet. Place the skillet over a flame or under a broiler. Cook until it is melted and bubbling and just starting to brown at the edges.

While the cheese is cooking, serve some potatoes and pickles on individual plates.

When the cheese is ready, use a spatula to slide the melted Raclette over the potatoes.

  Enjoy!