If you ask any turophile about dinners centered around melted cheese, you’ll likely get an earful about fondue and raclette. These dishes, made with semihard cheese held at a perfectly gooey ...

Slice raclette into 1/3-inch thick slices and fan out, overlapping slices as needed, in a large cast-iron skillet. Add any herbs, such as fresh thyme or oregano, if using.

The accompaniments Boiled potatoes, preferably the small creamer variety, are a must-have accompaniment with raclette. Keep them warm in a napkin-lined basket or covered dish.