Raclette
An Alpine specialty
| 1 1/2 | cups | Processed Cheese | Shredded, Gruyère or Swiss, 6 oz * |
| 1 | Tbsp | White Wine | |
| 1 | cup | Gouda Cheese | Shredded, 4 oz. |
| 1 | tspn | Oregano | |
| 2 | tspn | Mustard | Dijon |
| 1 | lb | Potatoes | New, small. Peeled, halved. |
| 1 | Tbsp | Worcestershire Sauce | |
| 1 | tbsp | Tabasco sauce | |
| Spices | Thyme, Rosemary, Nutmeg. | ||
| French Bread |
In a small mixer bowl or food processor bowl mix the cheeses; let stand to soften. Add oregano, mustard, Worcestershire and Tabasco sauces; beat with an electric mixer on low speed - mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight.
Cook small potatoes. Unwrap cheese; place in a 6-inch cast-iron skillet or heavy pan. Cut into six wedges; separate wedges slightly. Place skillet or pan on low heat for 5 to 7 minutes or till softened and heated through, checking often to make sure the cheese doesn't over melt. (The cheese shouldn't loose its shape or start to run.) Top each wedge with herb sprig, if desired. Serve with warm potatoes and bread. Makes 6 appetizers.
* It is important to use processed cheese. Processed cheese melts smoothly and has a better texture.