Raclette’s origin story goes like this: in the Alps, cow herders used to bring a then-unnamed cheese with them when leading their cattle to high mountain pastures. After setting up camp for the night, the herders would place the cheese next to the fire, letting the exposed paste get bubbly and gooey. Once it was perfectly melty, they’d scrape the layer of bubbling cheese over some bread, and then repeat the process. That cheese became known as raclette, and so did the dish. But you don’t need a campfire and an audience of bovine to make it yourself. Just follow this recipe.