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Loading...Raclette is one of Switzerland's most iconic Alpine dishes, traditionally enjoyed in mountain chalets after a long day on the slopes. Wheels of raw-milk cheese are heated near an open fire and the bubbling surface is scraped onto plates of boiled potatoes and tangy pickles. At home, an electric raclette grill recreates this convivial ritual with individual pans of melted cheese for every guest to customize.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 950 kcalCalories
- 58 gFat
- 35 gSaturated Fat
- 55 gCarbs
- 6 gFiber
- 4 gSugar
- 52 gProtein
- 1180 mgSodium
- 1750 mgPotassium
- 850 mgCalcium
- 4 mgIron
- 35 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the Boiled Potatoes
- 1.5 kg (3.3 lb) baby potatoes, fingerling or Yukon Gold, scrubbed
- 2 tablespoons kosher salt
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon whole black peppercorns
For the Cheese Melt
- 1 kg (2.2 lb) raclette cheese, rind trimmed, sliced 2-3 mm thick
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon grated nutmeg (optional)
For the Accompaniments
- 200 g (7 oz) air-dried beef (Bündnerfleisch) or prosciutto, thinly sliced
- 150 g (5 oz) cornichons, drained
- 100 g (3.5 oz) pickled pearl onions, drained
- 150 g (5 oz) mixed baby bell peppers, halved and seeded
- 200 g (7 oz) cremini mushrooms, halved
- 1 tablespoon olive oil
- Cracked black pepper, to finish
Directions
- Place the potatoes in a large pot and cover with cold water by 2 cm. Add the salt, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce to a gentle simmer and cook 20-25 minutes, until a knife slides easily into the center. Drain, return to the pot, cover with a tea towel, and keep warm.
- While the potatoes cook, arrange the sliced cured meats, cornichons, pickled onions, bell peppers, and mushrooms on a large serving platter. Brush the mushrooms lightly with olive oil so they do not stick to the grill top.
- Slice the raclette cheese into thin rectangles roughly the size of the individual raclette pans (about 2-3 mm thick). Set up the raclette grill on a heat-safe surface with the empty pans underneath the heating element.
- Preheat the raclette grill on medium-high for about 5 minutes, until the top grill plate is hot enough to sizzle a drop of water. Lightly brush the top plate with a little oil if it is not non-stick.
- Each guest fills their personal pan with one or two slices of cheese, adds a pinch of white pepper, and slides it under the broiler. Melt for 3-5 minutes, until the cheese is glossy, bubbling, and just beginning to brown at the edges.
- Meanwhile, place mushrooms and bell peppers on the top grill plate and cook 3-4 minutes, turning once, until tender and lightly charred.
- Place a warm potato on your plate, split it open with a knife, and scrape the molten cheese directly over it from the pan. Top with grilled vegetables, cured meats, cornichons, and pickled onions as desired.
- Repeat, refilling your pan as the cheese is consumed, until everyone is satisfied. The meal traditionally lasts 60-90 minutes of slow, sociable eating.
- Finish with a generous crack of black pepper and serve with dry Fendant white wine, hot black tea, or a small glass of kirsch.
Cook’s Notes
- Use an authentic Swiss raclette cheese (or French raclette from Savoy) for the signature nutty, creamy melt; Gruyère is the closest substitute but is firmer and less fluid when melted.
- Keep the boiled potatoes wrapped in a tea towel inside the covered pot so they stay piping hot throughout the long, leisurely meal.
- Do not overfill the cheese pans; the cheese nearly doubles in volume as it melts and may bubble over onto the heating element.
- Traditional pairings are dry Swiss Fendant, German Riesling, or hot black tea. Avoid heavy reds, which overwhelm the delicate cheese.
- For an open-fire version, score a half-wheel of raclette and hold the cut face toward a wood fire; scrape the molten layer onto plates with a long knife as it softens.
