|Thin skinned potatoes||3 Pound, scrubbed (1 To 1 1/2 Inch Diameter, Very Small)|
|Cornichons/Tiny sweet pickles||2 Cup (32 tbs)|
|Cheese||3 Pound (Raclette, Jack, Fontina, Gruyere, Samsoe, Or Swiss, 1 Large Chunk)|
Place potatoes in a 3- to 4-quart pan; add water to cover and bring to a boil over high heat.
Reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Drain off most of water.
Set potatoes, covered, next to fire or on a warming tray to keep warm.
Arrange onions and pickles in separate dishes.
Trim any wax coating from cheese.
To make raclette at a fireplace, place cheese chunk in a shallow pan somewhat larger than cheese.
Make just 1 portion of raclette (or what you plan to eat at once) at a time.
Set pan on hearth and push wide surface of cheese in close to fire.
When surface of cheese begins to melt, scrape it off and spoon onto a bit of hot potato.
Eat with onions and pickles.
Pull cheese away from heat until you are ready for the next serving; diners can tend to their own needs.
To make raclette using a broiler, cut cheese into 1/2-inch-thick slices.
Arrange slices, side by side, to cover bottom of a shallow pan such as a 9- or 10-inch pie pan.
Broil about 4 inches below heat until cheese is melted and bubbling; serve at once.
Have ready as many pans of cheese as you will need; broil as needed.
Eat cheese with potatoes, onions, and pickles.