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Raclette

Raclette is the name both of this Swiss dish and the cheese used in it. The cheese is melted under an electric grill element and scraped over the accompaniments.
From The Hairy Bikers: Mums Know Best

For the raclette
1kg/2lb 4oz Raclette cheese, or Fontal or Bagnes (available in Waitrose), sliced
freshly ground black pepper
cayenne pepper
For the carrot salad
500g/18oz carrots, peeled and grated
1 garlic clove, finely chopped
1 red onion, chopped
1 tbsp chopped flatleaf parsley
For the celeriac salad
1 celeriac, peeled and grated
1 garlic clove, finely chopped
1 red onion, chopped
1 tbsp chopped chives
For the salad dressing
8 tbsp light olive oil or sunflower oil
2 tbsp wine vinegar
2 tsp Dijon mustard
2 tbsp mayonnaise, cream or crème fraîche
sea salt
For the accompaniments
1kg/2lb 4oz new potatoes, boiled or steamed in their skins and kept warm
cornichons
silverskin pickled onions
pickled mushrooms
salami or cured ham

For the carrot and celeriac salads, mix together the ingredients for each salad in large bowls. Whisk together the ingredients for the salad dressing and dress the salads.

When you are ready to eat, heat the cheese according to the instructions for your machine. Diners should help themselves to the salads, potatoes and other accompaniments. Once the cheese has melted, scrape it over the potato and add pepper or cayenne pepper if desired. Keep going until you are full!