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Loading...Raclette is a centuries-old Alpine tradition from the Savoie region of France, where wheels of cow's milk cheese are held near an open fire and the molten interior is scraped onto boiled potatoes. The modern table-top version uses individual pans of cheese melted under a grill, served with cured meats and tangy pickles for a convivial, interactive meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 780 kcalCalories
- 48 gFat
- 26 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 3 gSugar
- 38 gProtein
- 1180 mgSodium
- 1180 mgPotassium
- 640 mgCalcium
- 3 mgIron
- 28 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the potatoes and cheese
- 1.5 kg (about 3 lb) small waxy potatoes, such as Charlotte or Yukon Gold, scrubbed
- 800 g (about 1.75 lb) Raclette cheese, rind trimmed and sliced 3-4 mm thick
- 2 tbsp unsalted butter, softened
- 1 tsp sea salt for the boiling water
For the charcuterie platter
- 120 g (4 oz) thinly sliced cured Savoyard ham (jambon cru)
- 100 g (3.5 oz) dry-cured saucisson, thinly sliced
- 80 g (3 oz) air-dried beef (viande des Grisons), optional
- 80 g (3 oz) coppa or speck, thinly sliced
For the pickles and garnish
- 12 small cornichons, halved lengthwise
- 8 pickled pearl onions, drained
- 1 small jar pickled silverskin onions or gherkins, for serving
- Freshly ground black pepper, to taste
Directions
- 1. Place the scrubbed potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce to a gentle simmer and cook for 18-22 minutes, until a knife slides easily into the center; drain and return to the hot pot for 1 minute to dry, then keep warm covered.
- 2. While the potatoes cook, arrange the cured ham, saucisson, coppa, and air-dried beef on a wooden board. Spoon the cornichons, pickled onions, and other pickles into small serving bowls.
- 3. Trim the rind from the raclette cheese and slice into pieces roughly 3-4 mm thick, just larger than the individual raclette pans if using a tabletop machine.
- 4. Lightly butter each raclette pan (or set a slice of cheese on a parchment-lined ovenproof plate if using a broiler) and fit one slice of cheese into each pan.
- 5. Slide the pans under the raclette grill, or place plates under a preheated broiler about 10 cm from the heat, and melt for 4-6 minutes until the cheese is bubbling and lightly golden on top.
- 6. Bring the warm potatoes to the table along with the pans of molten cheese, the charcuterie board, and the bowls of pickles.
- 7. To eat, each guest splits open a warm potato, tops it with a generous scrape of molten cheese, then layers on cured meat and pickles to taste, finishing with a grind of black pepper.
- 8. Refill the raclette pans with fresh cheese slices and repeat until everyone is satisfied; traditionally accompanied by a chilled glass of dry Savoie white wine such as Apremont or Roussette.
Cook’s Notes
- Choose firm, waxy potatoes rather than floury ones; they hold their shape and absorb the molten cheese without falling apart.
- If you do not own a raclette machine, melt the cheese slices on parchment-lined ovenproof plates under a preheated broiler for 3-4 minutes, watching closely.
- Bring the cheese to room temperature about 30 minutes before melting for the smoothest, most elastic texture and best melt.
- For an authentic touch, cut a half-wheel of raclette in half, set the cut side toward a candle or low heat lamp, and scrape off the softened surface with a warm knife as tradition dictates.
- Serve with a crisp, dry white wine from Savoie like Apremont or Roussette de Savoie; the lively acidity cuts through the richness of the melted cheese.
