Swiss · Main · Easy
Raclette
Melted cheese scraped over potatoes: the social Alpine feast of gooey raclette cheese, cornichons, and cured meats.
The whole recipe in 60 seconds
Raclette, in 5 ideas
- A raclette grill is ideal, but a hot oven broiler works for small batches
- Waxy potatoes hold their shape; floury ones fall apart
- The pickles are essential; their acidity cuts the richness
- Scrape, do not pour, for the authentic experience
- This is a lingering meal; plan for a long, happy evening
What you need
Ingredients
- 1 and 1/2 lbs raclette cheese, sliced
- 2 lbs small waxy potatoes
- 8 oz cured meats: prosciutto, salami, bresaola
- 1 cup cornichons
- 1 cup pickled pearl onions
- Freshly ground black pepper
- Paprika for dusting
How to make it
Directions
- Boil the potatoes in salted water until tender, about 18 minutes. Keep warm.
- Arrange the meats, cornichons, and pickled onions on platters.
- Heat a raclette grill or melt cheese slices under the broiler in small pans.
- Each person places potatoes on their plate and scrapes or pours melted cheese over them.
- Top with cornichons, onions, meats, pepper, and a dusting of paprika.
- Repeat joyfully until everyone is full.
Money saver. No raclette grill? A cast iron skillet under the broiler melts cheese portions perfectly.