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Traditional raclette recipe

Traditional raclette recipe

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  • Recipes
  • Cuisines
  • European
  • Western European
  • Swiss

Transport yourself to the Swiss Alps with this traditional raclette spread. Easy for entertaining, you only have to place the charcuterie on a serving plate and cook the potatoes, then the rest is done at the table.

14 people made this

IngredientsServes: 6

  • 12 potatoes, or more if they are small
  • 1kg raclette cheese
  • 6 slices ham
  • 12 slices salami
  • 12 slices mortadella
  • 6 slices prosciutto
  • 1 jar cornichons
  • 1 jar small onions

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Scrub the potatoes under water with a rough sponge, then cook them in boiling water for 20 to 40 minutes, depending on size, till tender.
  2. Scrape the raclette cheese with a knife to remove any label that may be on the outside of the rind, but do not remove the rind itself - it gives a lot of flavour to the cheese! With a cheese slicer, slice the raclette about 5mm thick by about 5cm square.
  3. Arrange the cheese on a plate.
  4. Roll the ham, salami, mortadella and prosciutto slices, and arrange on a serving plate. Garnish with the cornichons and onions.
  5. Just before dinner, preheat a raclette grill. Put the hot potatoes on a serving plate, and set around the grill with the charcuterie plate and cheese.
  6. During the dinner, every guest places a slice of raclette cheese on one of the raclette pans, and places it in the grill to melt. Place the melted cheese over a potato, and enjoy with the charcuterie, cornichons and onions.

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Cooking with Alison

Raclette (the meal) consists of melted Swiss or French raclette (the cheese) served over dried meats, boiled potatoes, pickled onions, and gherkins/cornichons (see my favourite brand here). Although there are commercially available raclette warmer machines and raclette grills for home entertaining, I much prefer the traditional method of melting the cheese by an open fire. A half round of raclette cheese is placed (ie. propped) near a fire with the cut side facing the heat. As the surface of the cheese warms, a large knife is used to scrape the melted cheese onto your plate. If you don’t have access to a fire, you can use your electric or gas stove. Simply stick a long, sturdy fork into your block of cheese and hold it close to the hot stove burner. I imagine you could probably do this with a BBQ grill as well. Note: Don’t eat the rind. Luckily, it is easy to peel away as the cheese melts.

This is my idea of the perfect winter meal to be enjoyed sitting around the fire place in a ski chalet (this would be great for low-key and no-fuss romance). Raclette is also a wonderful way to enjoy a camp fire in the summer.

Raclette is a semi-firm cheese that is surprisingly, for lack of a better word, “stinky” and strongly flavoured. But at La Fromagerie HAMEL in Montreal, QC, I found Raclette Fume de Savoie (photo above), which is imported from France and is a smoked raclette that has a milder flavour and isn’t too salty. I am in love with the unique taste and hint of smoke that have made this my new favourite melting cheese. When I’m eating this, I literally feel like I can’t get enough of it. The cost of this cheese was $42.60 / kg.

I paired this cheese with boiled mini potatoes, an organic saucisson sec (French dried salami) from Quebec, Canada (brand, Les Viandes Biologiques de Charlevoix), cornichons (see my favourite brand here), and pickled onions. I’ve also heard of people serving this with cured meats, boiled vegetables, boiled eggs, cooked mushrooms, etc., so use whatever ingredients you like. You can keep the vegetables warm by placing them close to the fire.

Where does raclette originate from?

Raclette originates from the Canton Wallis in Switzerland and is around 400 years old. The star ingredient is melted cheese. “Bratchäs, or "roasted cheese" as it is called in the German-speaking part of Switzerland. Traditionally the cheese is melted over an open fire.

In Switzerland, a scraper continuously serves all in the restaurant from an oven placed in a separated table or near a wood fire. In France, restaurateurs often place a raclette oven directly on the table. The scraping is to be done by the guests in that case. [source Wikipedia]


Raclette recipe tip: The special Raclette cheese makes the Raclette dish taste best

The best cheese for a raclette dinner is the original same named Raclette cheese, which was made exactly for that reason. For the holiday and winter time supermarkets in Europe stock up on Raclette cheese.

You will find Raclette cheese in the US as well, however it’s not as widely available as in Europe and a special kind of cheese can get quite expensive. A good source to find affordable Raclette cheese is at Trader Joe’s. You can also find Raclette cheese online on Amazon.


You don’t necessarily need Raclette cheese to make a raclette party. Other cheeses will work too for a raclette dinner. You should look out for a cheese with a high fat percentage so it will melt nicely. You should also pick a flavorful, preferably aged cheese. The more flavor the cheese has, the more tasty the raclette will be.

Good alternatives for raclette cheese are: Gouda, Cheddar, butter cheese, Camembert, Mozarella

What is a Raclette Grill?

The name 'Raclette' refers to a meal and also to a type of cheese with the same name but as yet, I've not been able to find here in the UK. With that said I haven't looked hard enough because I've been told you can get it here, in Lidl.

Traditionally raclette is a dish is of melted cheese and boiled potatoes served with small gherkins and pickled onions along with dried meats, ham, and sausages, etc.

These days we can now buy one as an electrical appliance called Raclette grills, which are tabletop machines and come with either a stone top or a metal griddle and or pancake griddle.

Raclette grills also come with individual melting pans (called coupelles) that sit underneath the top and are used to melt cheese or heat already cooked foods such as boiled potatoes.

How to make raclette without special equipment

The traditional way of serving raclette is heating large wheels of raclette cheese on a special rack in front of an open fire.

Affiliate disclosure: When you buy through affiliate links in this article, I earn a commission. There is no additional cost for you.

These days, raclette cheese is usually sold in wedges or already sliced for convenience. Home cooks and restaurants use tabletop electric raclette grills to heat the cheese.

However, Benjamin tells me that you can still go to a raclette restaurant to experience the traditional way of melting large wheels of raclette. These specialty restaurants have more traditional equipment that melts the cheese and scrapes it for all the diners.

Before you get worried about you can make raclette at home because you don’t have special equipment, this post explains how we make raclette at home without the raclette grill or the coupelles, which are small pans designed for melting cheese.

We have tried making a raclette dinner using a frying pan on our stove. It works well, even if it’s less romantic. We have also tried using our hot pot stove with a nonstick frying pan, which allows us to bring the cheese to the dining table. And this has worked well as an alternative to an electric raclette grill.

How to make Raclette (serves 6-8)


Raclette cheese, sliced, around 150-200g per person
1kg small, waxy potatoes
2-3 baguettes
1 jar pickled silverskin onions, drained
1 jar cornichons, drained
Slices of salami, cured and/or dried ham

Optional sides:

Fresh sliced vegetables for grilling: asparagus, tomatoes, red or yellow (bell) peppers, courgette (zucchini), aubergine (eggplant), mushrooms

Fresh meat: 150g thinly-sliced raw beef per person (in Germany, my butcher recommends Rinderhüfte, a cut from the haunch of the cow)

Roasted Garlic and Black Pepper Raclette

In Switzerland, an enormous wheel of raclette cheese is traditionally placed close enough to an open fire so that the edges melt, so that the gooey cheese can be scraped from the wheel and served atop potatoes or other vegetables. In this recipe Emmentaler cheese and roasted garlic add depth to the raclette cheese, a slightly nutty, semi-firm cow’s milk cheese. (If you can’t find raclette, Gruyère makes a fine substitute.) Roasted fingerling potatoes are the traditional accompaniment, but you might also like to serve blanched vegetables, sliced apples, toasted bread cubes or cornichons alongside.

Roasted Garlic and Black Pepper Raclette


  • 1 garlic head
  • 1 Tbs. olive oil
  • 1/2 lb. (250 g) raclette cheese, grated
  • 1/2 lb. (250 g) Emmentaler cheese, grated
  • 1 Tbs. cornstarch
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 1/4 cup (2 fl. oz./60 ml) heavy cream
  • 1/4 cup (2 fl. oz./60 ml) crème fraîche
  • Kosher salt and freshly ground pepper
  • Roasted fingerling potatoes for serving

1. Preheat an oven to 400°F (200°C).

2. Cut off the top 1/2 inch (12 mm) of the garlic head, exposing the tops of the cloves, and rub the garlic all over with the olive oil. Wrap in a sheet of aluminum foil, crimping the edges to seal. Place directly on the oven rack and roast until the garlic cloves are soft and lightly browned, about 1 hour. Let cool completely.

3. In a bowl, toss both cheeses with the cornstarch. Set aside.

4. In a saucepan over medium heat, warm the wine. Squeeze the pulp from the garlic cloves into the wine, discarding the papery skins. Stir to combine. Bring the mixture to a simmer, then whisk in the cream. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Stir in the crème fraîche and season with salt and plenty of pepper.

5. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the roasted potatoes alongside for dipping into the cheese with individual fondue forks. Serves 4.

Raclette's So Much Cooler Than Fondue

Raclette was the gooey centerpiece of one of the coolest party I&aposve ever been to, a cheese-centric feast with origins in the Swiss and French Alps. While it&aposs not as well known as its cousin, fondue, its popularity is spreading across the globe, especially during winter months.

The beauty of this beast is that it&aposs a DIY project for your dinner guests. After prepping cheese and bites that complement, hosts serve up instructions, inviting everyone to be as creative as they like. A cheese fan who prefers the minimalist approach? No prob, go for straight-up cheese.

At the heart of the experience is the grill and the semi-hard mountain cheese that turns molten when tucked under the heating element for a few minutes. Yes, raclette redefines grilled cheese, and if one bite doesn&apost turn you into a fan, then you need another glass of Pinot blanc.

Raclette Essentials

  • Cheese — Plan on around a half-pound per person. Raclette cheese is typically available only during winter months, and is made in three main styles, with goat&aposs milk, sheep&aposs milk and cow&aposs milk. There&aposs also smoked versions. Cheese should be cut into bite-size pieces that will fit in the raclette grill pans.
  • Steamed potatoes — Serve them whole, letting guests slice them in half or in pieces, making for a perfect landing surface for the bubbly, hot cheese.
  • Baguettes — Slice and serve the rustic bread, which can be toasted or layered with all sorts of other ingredients.
  • Pickles — Classic dill pickles or naturally fermented sour pickles offer a bright counterpoint to the rich cheese.
  • Charcuterie — Ham, salami and other cured meat marry well with cheese.
  • Roasted garlic — This strong allium usually divides diners into love-it-or-hate-it camps, but even haters need to try it smeared on bread that&aposs then topped with cheese. Because, yum!
  • Apples — Don&apost forget to dip slices in lemon juice-spiked water to prevent browning.
  • Sun-dried tomatoes — Another note of acid that keeps the richness in check.
  • Walnuts — Perfect partner for apples and cheese.
  • Sliced mushrooms. Place a slice of cheese on top, and sun-dried tomatoes and this masterpiece might remind you of a bomb pizza.
  • TBD — Feel free to add anything that goes well with cheese from dried figs to apricot chutney and beyond.

You're The Cheese Whiz

After assembling all the ingredients and before everyone sits down to start, a few tips to share:

Traditional raclette recipe - Recipes

Ingredients that work the best for a raclette party.

Time for raclette grilling! Don’t have a lot of experience throwing a raclette party for your friends or family? Not really sure what kind of ingredients work well together? We will tell you what ingredients to use and how to prepare them before serving.

You have to know that cooking on a raclette grill does not require a lot of skills. The most important part for a raclette party is to prepare the food that you have before you start grilling on the raclette machine. The best and most common ingredients for this kind of event are cheeses, vegetables, fruits, meats, fish and potatoes. We will talk about them more in detail.

1. As you probably know the most important ingredient is the Cheese. You can read the article “10 Favorite types of cheese for a raclette party!”. For a raclette dinner plan on 7-8 oz of cheese per person.

2. Vegetables. Tender vegetables like zucchini or mushrooms can be raw when cooked on the raclette grill as long as they’re chopped into small pieces. For firmer vegetables, blanch them briefly, rinse them under cold water, chop and serve them.

3. Fruit. Cheese and fruit are a very classic and winning combination. Especially fruits that are slightly tart. Ideal fruits include apples, pears, plums, apricots, figs, mango and papaya.

4. Meat. For the best result you can marinate the meat before grilling. It will make the meat especially tender and it will have more flavor. You can also serve precooked meat as well as finely cut meat so it will be cooked throughout in a short period of time. Tip: if you are using a hot stone (granite surface) the pieces of meat can be slightly thicker. Typically for a raclette dinner people prefer white meat such as chicken or turkey.

5. Fish. Fish is ideal for a raclette dinner because it cooks very quickly. It is also better to use fattier types of fish such as salmon, catfish, mackerel or fillets with the skin on. Peeled or unpeeled shrimp are also delicious on the raclette grill.

6. Potatoes. Small new potatoes have to be boiled in their skin. It is very traditional to have potatoes for a raclette grilling. Plan on having about half of a pound of potatoes per person.

Do not forget about side dishes. That could be a variety of fresh salads or different types of bread.

Sauces and dips are very essential for raclette grilling. You can either make your own sauce or buy different types of salad dressings. Tip: It is very easy to make dips. There are different dip mix packages from “Knor” you can get in any grocery store.

Easy recipe for raclette, alpine classic

Raclette is one of those tasty dishes that’s comforting and hearty, delicious and filling, cheesy, meaty and tasty. This easy recipe for raclette is perfect for sharing and utterly scrumptious – it’s alpine soul food…

History of raclette

Legend has it that in the bitterly cold winter months in the mountains, would light a fire to warm themselves. One of them put his cheese too close to the hearth and it started to melt. Quelle horreur. The shepherd scraped up the melted cheese and ate it only to find it was delicious He told his friends and the habit caught on. It really caught on. These days you can even get a raclette machine to pop on the table for all to sit round, licking your lips in anticipation.

Originating in Switzerland, the dish is considered as French as croissants (which originated in Austria).

How to make raclette

This is not a fancy haute cuisine dish, it’s very easy to make, unpretentious and delicious. If you don’t have a raclette machine, you can still make this by popping your cheese in a metal dish under a grill and scrape it over the potatoes and cold meat that make up the recipe.

Ingredients for 4 people

800g Raclette cheese (you can also use Gruyère, Emmental or even cheddar)
600g cold meats – ham is most traditional, but you can add prosciutto and salami.
100g bacon
2kg new potatoes
Pickled silverskin onions and gherkins (cornichons).

Boil the new potatoes until soft. Cut into slices.

Fry the bacon and cut into small pieces. Mix with the potatoes and pickled veg. If you’re not keen on pickled vegetables you could gently fry some onion instead.

Lay the cold meat out on plates the potato mix.

Melt the cheese on a raclette machine or under a grill (broiler) in a metal dish until it’s bubbling then scrape it over the top of the meat, pickles and potatoes.

In France it’s often served with a green salad and sharp vinaigrette dressing.

More delicious cheesy dishes

Gougères – the snack you can’t stop eating!
Flammekueches – pizza style tart also known as tarte flambé from Alsace that’s totally moreish
Tartiflette – another alpine soul food dish
Three-cheese fougasse bread from Provence

Watch the video: How To Cut Every Cheese. Method Mastery. Epicurious (May 2022).