(*) Depending on the area, the Valais cheese slice uses processed cheese (raclette cheese) of the region.
Bake the bread slices in a frying pan with a little bit of butter until golden brown. Put them in a gratin dish and pour a little bit of Fendant over them. Cover the bread with thinly sliced cheese. Put it in the hot oven, at about 220°C, and let the cheese melt.
Serve hot when the cheese is golden.
Lötschental: place slices of ham under the cheese before heating. Finally, place a fried egg on each double slice.
Goms: Blanch very thin potato slices briefly, place on top of the cheese before heating. Spread tomato quarters evenly over potato slices.
Saas Valley: spread raw ham and tomato slices evenly over cheese. Squeeze garlic and add. After heating, place one fried egg on each slice of bread.
Nikolaital: Place cooked ham (1) under the cheese. Cut onion into rings and dip briefly in the hot water. Drain and spread evenly over cheese. Press garlic over onions.
Lightly color with paprika powder. Place ham slices (2) on top, heat through. Just before serving, spread very little mustard over ham and leave in stove for another 2 min.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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