Raclette Potatoes

In a large, flameproof casserole, combine the potatoes with water to cover them by several inches. Add plenty of salt and bring the potatoes to a boil. Cover the pan and simmer the potatoes for 15 minutes or until they are tender when pierced with the tip of a knife.

Drain the potatoes into a colander. Line a basket or bowl with a cloth napkin. Add the potatoes and cover with a cloth to keep warm.

Meanwhile, set the oven at 425 degrees F. On an oven-proof plate or in a shallow casserole, place 4 slices of cheese. Slide the dish into the oven for 5 to 6 minutes or until the cheese melts.

Serve potatoes to each guest; they will peel and smash them. Scrape one-quarter of the cheese onto each serving of potatoes. Continue melting more cheese as necessary.