Brush the potatoes thoroughly under running water, put them in a saucepan with the caraway seeds and cover with water. Soften first at medium temperature, later at low temperature for about 25 min.
Cut the ham slices to the size of the raclette pans and arrange them on a platter.
Cut the bell bell pepper in half, remove the stem, ribs and seeds, rinse and dab the bell pepper halves and cut into very small cubes. Mix the eggs with the whipping cream, pepper and paprika powder and add the diced peppers to the egg mixture. Arrange the egg mixture in a baking dish.
Grate the cheese and place it in a separate baking dish.
Have the raclette machine ready and place the potatoes on the cover plate of the raclette machine until hot.
Each member of the table places a slice of ham on the bottom of his raclette pan and puts 1-2 tablespoons of the egg mixture on it. Place the pans in the machine and heat the contents until the egg mixture just begins to set.
Then remove the pans repeatedly, sprinkle the egg mixture densely with grated cheese. Continue to place the pans in the raclette machine until the cheese melts on the surface.
Scrape the contents of the pans with the wooden spatula onto the plates and eat with the potatoes.
(Khb 12/97)
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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