📝 About This Recipe
Hailing from the snow-capped peaks of the French and Swiss Alps, Raclette is more than just a meal—it is a cozy, communal celebration of melted cheese. This rustic masterpiece features velvety, pungent Raclette cheese draped over tender boiled potatoes, balanced by the salty snap of artisanal charcuterie and the sharp crunch of vinegar-brined pickles. It is the ultimate comfort food, designed to be lingered over with good wine and even better company during the coldest winter nights.
🥗 Ingredients
The Foundation
- 1.5 kg Firm-fleshed Potatoes (Varieties like Charlotte, Amandine, or Yukon Gold; unpeeled and scrubbed)
- 1 tablespoon Sea Salt (For the potato water)
The Star Ingredient
- 800-1000 grams Raclette Cheese (Pre-sliced or a wedge; mix of plain, peppercorn, and smoked varieties)
The Charcuterie Platter
- 150 grams Jambon de Savoie (Thinly sliced French cured mountain ham)
- 100 grams Grison Meat (Bresaola) (Air-dried beef, sliced paper-thin)
- 150 grams Rosette de Lyon or Salami (Dry-cured pork sausage)
- 100 grams Prosciutto or Cooked Ham (For variety and sweetness)
The Acid & Crunch (Les Accompagnements)
- 1 jar Cornichons (Small, tart French pickled cucumbers)
- 1/2 cup Pickled Pearl Onions (Drained)
- 200 grams Cherry Tomatoes (Freshness to cut through the fat)
Seasoning & Extras
- to taste Freshly Ground Black Pepper (Crucial for finishing the melted cheese)
- 1 pinch Paprika or Nutmeg (Optional dusting for the cheese)
- 200 grams White Button Mushrooms (Sliced, to be grilled on the top plate)
👨🍳 Instructions
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1
Place the scrubbed, unpeeled potatoes in a large pot and cover with cold water. Add a tablespoon of sea salt.
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2
Bring the water to a boil, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are fork-tender but not falling apart.
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3
While the potatoes cook, prepare the charcuterie platter by folding the hams and sausages artfully on a large wooden board.
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4
Arrange the cornichons, pickled onions, and cherry tomatoes in small ramekins to scatter around the table.
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5
If your Raclette cheese is in a wedge, slice it into pieces about 5mm (1/4 inch) thick, sized perfectly to fit your raclette machine trays (coupelles).
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6
Drain the potatoes and place them in a fabric-lined basket or a covered bowl to keep them steaming hot throughout the meal.
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7
Set the Raclette grill in the center of the dining table and turn it on to preheat for about 5-10 minutes.
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8
Invite your guests to take a potato, break it open slightly on their plate, and select their first slices of charcuterie.
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9
Each guest places a slice of cheese into their individual small tray and slides it under the heating element.
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10
Watch closely as the cheese bubbles and begins to brown slightly—this usually takes 2-3 minutes depending on the heat.
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11
While the cheese melts, use the top grill plate to lightly sear the sliced mushrooms or warm up the charcuterie if desired.
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12
Once the cheese is molten and sizzling, use a wooden spatula to scrape it over the hot potato.
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13
Immediately season the melted cheese with a generous crack of black pepper and a dusting of paprika.
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14
Repeat the process, experimenting with different cheese and meat combinations, eating slowly and enjoying the conversation.
💡 Chef's Tips
Always keep the potato skins on during boiling to preserve the texture and flavor; they are perfectly edible and delicious when covered in cheese. If you don't have a Raclette machine, you can melt the cheese in a small cast-iron skillet under a broiler and pour it over the plates immediately. For the best flavor, look for 'Label Rouge' or 'AOP' Raclette cheese from the Savoie or Valais regions. Never drink ice-cold water with Raclette as it can cause the cheese to harden in your stomach; stick to room temperature drinks or hot tea. Don't forget the 'religieuse'—the crispy bit of cheese that forms on the edges of the tray is considered the best part!
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the same region, such as a Roussette de Savoie, Apremont, or a Swiss Fendant. A light-bodied red like a Mondeuse or a Pinot Noir also works beautifully if you prefer red wine. Serve a simple green salad with a sharp Dijon vinaigrette on the side to provide a refreshing palate cleanser between bites. Hot herbal tea (like mint or verbena) is a traditional Alpine way to end the meal and aid digestion. For dessert, keep it light with a fresh fruit salad or a lemon sorbet to balance the richness of the cheese.