B. Mann Consulting

Cut up potatoes into bite-size cubes and boil until tender. Place half of potatoes in oven-proof dish and drizzle with a little bit of olive oil (optional -- just helps to keep them from sticking).

You can mince the pickles by hand or whizz them briefly in a food processor. Sprinkle half over potatoes.

Cut the raclette in slices and layer over potatoes. Add remaining potatoes, sprinkle with remaining pickles, and again place slices of raclette on top.

Place in oven on broil. Remove from oven when cheese is bubbling and/or tips of potatoes are starting to brown.

Have dijon mustard available for dipping. Serve with a Gewurztraminer or other white wine.