Have at hand:

• Thin-skinned potatoes (red or white babies are definitely best)
• Pickled pearl onions
• Pickled baby gherkins  (If you choose "sweet" for the onions, choose "dill" for the baby pickles, and vice versa. Either/or, but not both the same. You will want the contrast in flavors.) 
• Raclette cheese (At $17.99 lb. in our local grocery, Adolph is right that you don't want to buy more than you need -- cheddar, fontal, fontina, gouda, gruyere, jack, swiss, taleggio, brie or tememe would probably be cheaper, but don't offer the same taste.)

Boil potatoes until done, about 20 min. 

Meanwhile, slice cheese.  Toward the end of the potato boiling, on the serving plate(s), heat cheese in broiler or microwave until soft.  (Up to 5 minutes but watch carefully.  You don't want a color change.)

Arrange onions, potatoes and gherkins attractively on top of the cheese:  two small warm potatoes, two small cold onions, and two small cold pickles.

And serve.  To rave reviews.

That's an appetizer portion.  Good for you, good for me.  For an alpine dinner, go for more cheese, more potatoes, more onions, more pickles and think about maybe adding a meat portion, too.  A veal or chicken entree that uses lemon comes to mind. 

~Marianne H.