Raclette you must have ", raclette". They come in different types. Classic - this is where is fixed a large head of cheese. Cheese is melted with the electric heater on the top of describeda as melting and placed in a bowl to garnish. I have a raclette machine, consisting of two levels: internal (where you put a portion skovorodochki with cheese) and top (tiles for frying sausages, vegetables, etc.). Between these two levels is the heating element. At the very least, if not, raclette, you can use the oven in the "grill top" but this is very inconvenient.

Cheese cut into fairly thick slices (5-6 mm.) In principle, you can use any hard cheese, but I actually have to buy a special cheese for raclette. It will not allocate large amounts of fat and will melt evenly.

Put it on the stove the potatoes and cook them in their skins until tender.

In a separate bowl put pickles with onions.

Optionally, the raclette you can buy sausages. With cheese, potatoes and the marinade they will go great!

At the bottom of each skovorodochki put a couple of onions, roughly chopped, and on top of cheese.

Skovorodochki with cheese put in preheated raclette. Spread on top to fry sausages.

Once the cheese is melted, you are ready to "hand".

On the plate put the cooked potatoes, cucumbers, onions and pour the finished cheese (preferably right on top to garnish). Careful, it's hot! The vacant skovorodochki again put the cheese and thus, the meal lasts until the last bite. Bon appetit! Now you understand the reason why the use of the oven is uncomfortable: it is important that the cheese melts under constant control.