For a twist on the classic potato: Peel the potatoes and slice them into pieces about 1/4 inch (5 mm) thick (use a mandoline if you have one). Cut coffin shapes from the slices. Save the scraps to make fries. Arrange the coffins on a baking sheet and bake them like chips or 'rösti' (depending on the thickness you choose). Cook the scraps as you would regular fries.

For an extra spooky touch, make creepy 'severed fingers' with the sausages. Cut them in half, then create a 'nail' by removing a small piece of skin from the rounded end of each half. For more realism, make small cuts to mark the knuckles. Arrange them on either side of the charcuterie skull, cooked or uncooked as you prefer.

To present the cheese: Simply take the raclette cheese slices and have fun cutting faces into them. Let your imagination run wild. Save the cheese scraps in a separate dish.