Alpine Cheese Supper (Raclette) The traditional way to serve Raclette is to place the wheel of cheese on the hearth, close enough to the fire so that the cheese begins to melt. Raclette is scraped from the wheel as it melts and served with the vegetables.  2 pounds new potatoes (12 to 14) 1 pound imported Swiss raclette cheese (or Gruyère,     Muenster, Fontina, Swiss or Monterey Jack) Freshly-ground pepper 1 (8 ounce) jar midget dill pickles or gherkins 1 (8 ounce) jar pickled cocktail onions Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes; drain. Keep warm. Cut cheese into 4 pieces; divide among 4 individual ovenproof casseroles. Heat in 400 degree F oven until cheese is melted, about 10 minutes. Place each hot casserole on a dinner plate. Sprinkle potatoes with pepper, then swirl in melted cheese. Eat the potatoes alternately with pickles and onions.