Raclette

Scrape away most tough rind from cheese. Thinly slice cheese into 3-1/2-inch (9 cm) squares or cut to fit raclette pan. Arrange on serving plate.

Diagonally cut sausages into 1/2-inch (1 cm) thick slices; arrange on separate serving plate. Place pickles in bowls.

In large saucepan of boiling salted water, cover and cook broccoli until tender-crisp, 2 to 3 minutes. With slotted spoon, transfer to bowl of cold water to chill; drain and pat dry. Transfer to serving bowl.

Drain and rinse corn; pat dry. Place in serving bowl. (Make-ahead: Cover all prepared ingredients and refrigerate for up to 24 hours.)

In same saucepan of boiling salted water, cook potatoes, covered, just until tender, 16 to 18 minutes; drain well. Transfer to cloth napkin-lined heatproof bowl; fold napkin over potatoes to keep warm. (Make-ahead: Let cool; refrigerate for up to 24 hours. Reheat in microwave oven at high for 4 to 6 minutes.)

To serve, choose one of the following.

For the purist: Quarter potatoes; place on plate. Place 1 slice cheese in raclette tray; broil under raclette broiler until molten hot, melted and bubbly, about 2 minutes. Scrape over potatoes. Sprinkle with paprika and pepper to taste. Add pickles.

For variety: Arrange piece each of sausage, broccoli and baby corn in raclette tray; top with cheese and broil under raclette broiler.

For action: Chop potatoes; place in raclette tray. Top with cheese and broil under raclette broiler while grilling sausage on top portion of raclette grill.