Raclette Recipe
Swiss · Main course · 45 min total
A classic Swiss dish featuring melted raclette cheese served with boiled potatoes, pickles, and cured meats. This recipe recreates the traditional raclette experience at home using a broiler or raclette grill.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 1.2 kg small waxy potatoes (e.g., Yukon Gold or Charlotte)
- 600 g raclette cheese, sliced into 1/2-inch thick pieces
- 200 g mixed cured meats (e.g., prosciutto, salami, coppa)
- 200 g cornichons or small pickles
- 150 g pearl onions, pickled
- Freshly ground black pepper
- Paprika (optional)
Instructions
- Scrub potatoes and place in a large pot. Cover with cold salted water, bring to a boil, then reduce to a simmer. Cook until tender, about 20 minutes. Drain and keep warm.
- While potatoes cook, arrange raclette cheese slices on a baking sheet lined with parchment paper. Place under a preheated broiler (or use a raclette grill) until melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.
- Alternatively, if using a raclette grill, place cheese in individual pans and melt according to manufacturer's instructions.
- Arrange warm potatoes, cured meats, cornichons, and pickled onions on a large platter or individual plates.
- Serve the melted raclette cheese immediately over the potatoes and accompaniments. Season with black pepper and paprika if desired.
Tips
- Raclette cheese is essential; substitutes like Gruyère or Fontina can be used but will alter the flavor.
- Leftover melted cheese can be reheated gently, but it's best enjoyed fresh.
- To save time, boil potatoes ahead and reheat in the microwave or oven.
- Pair with a dry white wine like Fendant or a light beer.
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