Baked Raclette with Potatoes and Charcuterie

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A cozy French Alpine classic, Baked Raclette with Potatoes and Charcuterie layers tender potatoes, smoky cured meats, and bubbling raclette cheese in a hot oven. The cheese turns golden and stretchy while the potatoes soak up every drop of savory flavor. It is a relaxed, shareable meal perfect for cold evenings with friends.

Nutrition Facts

Per serving (estimated)

• 860 kcalCalories
• 55 gFat
• 28 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 4 gSugar
• 45 gProtein
• 1420 mgSodium
• 1240 mgPotassium
• 560 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the potatoes and base

• 1.2 kg (about 2.6 lb) firm waxy potatoes, peeled and cut into 1.5 cm (0.6 in) thick rounds
• 1 tablespoon unsalted butter, softened
• 1 small yellow onion, thinly sliced
• 1 garlic clove, finely grated
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves

For the charcuterie and cheese topping

• 200 g (7 oz) raclette cheese, sliced about 3 mm thick
• 150 g (5 oz) thinly sliced cured ham (jambon de Savoie or country ham)
• 100 g (3.5 oz) smoked bacon lardons
• 80 g (3 oz) saucisson sec or other dry-cured sausage, thinly sliced
• 1 tablespoon dry white wine
• 4 small cornichons, sliced, plus extra for serving
• 1 small shallot, minced

Directions

1. Preheat the oven to 220°C (425°F) with a rack in the upper third. Butter a 24 cm (9.5 in) round or oval baking dish and set aside.
2. Place the potato slices in a large pot, cover with cold salted water, and bring to a gentle boil. Simmer for 8 to 10 minutes until just barely tender when pierced with a knife; drain well and let steam dry for 2 minutes.
3. While the potatoes cook, heat a dry skillet over medium heat and cook the bacon lardons for 5 to 6 minutes until crisp and golden. Transfer to a plate, leaving about 1 tablespoon of fat in the pan. Add the sliced onion and cook for 4 minutes until softened, then stir in the garlic and shallot for 30 seconds.
4. Toss the drained potatoes in a large bowl with the cooked onions, thyme, salt, pepper, and white wine. Layer half of the potatoes in the prepared baking dish, scatter over half of the ham, saucisson, and bacon, then repeat with the remaining potatoes and meats.
5. Cover the dish loosely with foil and bake for 12 minutes until the potatoes are heated through and the meats have rendered some of their fat. Remove from the oven and increase the heat to 230°C (450°F).
6. Arrange the raclette slices over the top, slightly overlapping, and tuck the sliced cornichons between the cheese. Return to the oven, uncovered, for 10 to 12 minutes until the cheese is fully melted, bubbling, and lightly golden at the edges.
7. Let the dish rest for 3 minutes before bringing it to the table. Serve directly from the baking dish with extra cornichons, a small green salad, and crusty bread on the side.

Cook’s Notes

• For the best melt, bring the raclette cheese to room temperature 30 minutes before baking; cold cheese can stay streaky instead of turning smooth and glossy.
• If you cannot find raclette, substitute with a young, creamy Alpine-style cheese such as Reblochon, Appenzeller, or even a mild Gruyère, though the flavor will be slightly different.
• Do not overcook the potatoes in the first boil; they will finish in the oven and you want them to hold their shape under the weight of the cheese.
• Serve with a crisp Sauvignon Blanc or dry Riesling; the acidity cuts through the richness of the melted cheese beautifully.
• A small bitter salad of frisée or baby arugula with a sharp mustard vinaigrette is the traditional counterpoint to balance the richness.

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