📝 About This Recipe
Transport your guests to the snow-capped peaks of the Swiss Alps with this quintessential melted cheese experience. This appetizer version features velvety, nutty Raclette cheese draped over tender, salt-crusted potatoes, creating a symphony of textures and comforting warmth. It is a social, rustic, and deeply satisfying starter that celebrates the art of slow dining and high-quality dairy.
🥗 Ingredients
The Foundation
- 1 pound Fingerling or Baby New Potatoes (scrubbed clean, uniform size)
- 1 tablespoon Sea Salt (for boiling water)
- 1 tablespoon Unsalted Butter (melted)
The Cheese
- 12 ounces Raclette Cheese (sliced into 1/4-inch thick rectangles, rinds left on)
Traditional Accompaniments
- 1/2 cup Cornichons (drained)
- 1/4 cup Pickled Pearl Onions (drained)
- 4 ounces Bündnerfleisch or Prosciutto (thinly sliced air-dried beef or ham)
Seasonings & Garnish
- to taste Freshly Ground Black Pepper
- 1/2 teaspoon Paprika (sweet or smoked)
- 2 tablespoons Fresh Chives (finely snipped)
👨🍳 Instructions
-
1
Place the scrubbed potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of sea salt.
-
2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
-
3
While the potatoes cook, prepare your 'charcuterie board' of accompaniments. Arrange the cornichons, pickled onions, and sliced meats on a serving platter.
-
4
Slice the Raclette cheese into portions that fit your small melting pans (coupelles) or a small oven-proof skillet. Keep the cheese chilled until ready to melt.
-
5
Drain the potatoes thoroughly and let them steam-dry in the colander for 2 minutes. This ensures the butter and cheese adhere perfectly.
-
6
Toss the warm potatoes with the melted butter in a bowl to give them a slight sheen and prevent sticking.
-
7
Preheat your Raclette grill or set your oven broiler to high. If using an oven, place a rack in the top third position.
-
8
For individual servings, place 2-3 potatoes in small heat-proof ramekins or on a small cast-iron sizzle platter. Gently smash them slightly with a fork to create more surface area.
-
9
Place two slices of Raclette cheese over the potatoes. Ensure the cheese covers the top of the potatoes generously.
-
10
Slide the dishes under the broiler or into the Raclette grill. Watch closely for 2-4 minutes.
-
11
The cheese is ready when it is completely melted, bubbling vigorously, and starting to develop small golden-brown toasted spots.
-
12
Carefully remove the hot dishes and immediately sprinkle with a pinch of paprika and a generous grind of black pepper.
-
13
Garnish with fresh chives and serve immediately while the cheese is in its fluid, molten state.
💡 Chef's Tips
Always keep the rind on the Raclette; it is edible and provides the most intense flavor and a lovely texture when melted. If you cannot find Raclette, a high-quality Gruyère or Fontina is a suitable substitute, though the melting point will vary. Avoid overcooking the potatoes; they should be 'waxy' and firm enough to hold up under the heavy weight of the cheese. Serve the cheese immediately—Raclette hardens quickly as it cools, losing its signature silky mouthfeel. For a vegetarian version, swap the dried meats for blanched broccoli florets or sliced pear.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Swiss Fendant, a French Savoie, or a bright Riesling to cut through the fat. A side of light green salad with a sharp vinaigrette helps cleanse the palate between bites of rich cheese. Offer a small bowl of Dijon mustard on the side for those who enjoy an extra spicy kick. Traditionalists often serve this with a hot cup of black tea, which is believed to aid in the digestion of the melted cheese. Finish the course with a light fruit sorbet to refresh the senses after the savory indulgence.