Raclett Cheese and Potato ジャガイモとラクレットチーズ
We recently had this in a restaurant in Zurich. It is supposedly a typical Swiss dish. You can not go wrong with the combination of potato and melted Raclett cheese. We think this is a good dish for Izakaya. It is so simple and there is no real recipe (I just recreated what we had). I used a Russet potato but the dish we had in the restaurant appears to be made using a different kind of potato. (When asked the waitress couldn’t identify the type of potato). The dish may work better with something like Yukon Gold. I microwaved the potato in a covered dish for 6-7 minutes or until cooked through (depends on the size of the potato and the wattage of the microwave). I grabbed it using a towel and removed the skin while it is hot (I am sure you could leave the skin if you like). I scooped out the top of the potato to make a groove in the depth of 1/3 of the thickness of the potato and stuffed it with chopped Raclett cheese and placed a few slices to cover the top of the potato. I then put it in a 450F oven for a few minutes. You could also place it under a broiler until the cheese melts. The original we had at the restaurant did not have any garnish but I added chopped chive mostly for color. This is an especially satisfying dish particularly with a little salt on the side to enhance the flavor of those parts of the potato not covered with cheese.