A toaster oven’s dream. Raclette takes its name from the French verb ”racler”, meaning ”to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. Semi-soft, made of raw cow milk, and washed with brine then finished to deep, fruity pungency and salty perfection. Stay true to the name, and melt atop all manner of winter root vegetables.