📝 About This Recipe
Transport your senses to a cozy chalet in the Swiss Alps with this quintessential communal dining experience. Raclette is more than just a meal; it is a celebration of melted, nutty cheese draped over tender potatoes and savory charcuterie. This recipe balances the rich, creamy textures of melted Raclette cheese with the sharp acidity of pickled aromatics, creating a harmonious and interactive feast that is perfect for long winter evenings.
🥗 Ingredients
The Star of the Show
- 1.5 pounds Raclette Cheese (high-quality Swiss or French, sliced 1/4 inch thick)
The Foundation
- 2 pounds Baby Yukon Gold Potatoes (waxy variety, scrubbed clean)
- 1 tablespoon Sea Salt (for boiling water)
The Charcuterie Board
- 4 ounces Prosciutto di Parma (thinly sliced)
- 4 ounces Bresaola (air-dried salted beef)
- 4 ounces Salami Milano (thinly sliced)
Acid & Crunch
- 1 jar Cornichons (drained)
- 1/2 cup Pickled Pearl Onions (drained)
- 1 pint Cherry Tomatoes (fresh)
Vegetables for Grilling
- 8 ounces Cremini Mushrooms (sliced)
- 1 Red Bell Pepper (sliced into thin strips)
- 1 medium Zucchini (sliced into rounds)
Seasonings
- 1 teaspoon Paprika (sweet or smoked)
- 1 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 teaspoon Dried Oregano (for the vegetables)
👨🍳 Instructions
-
1
Place the scrubbed potatoes in a large pot and cover with cold water. Add a tablespoon of sea salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
-
2
While potatoes cook, slice the Raclette cheese into rectangles roughly the size of your raclette grill pans (coupelles). Keep the rind on as it adds incredible flavor when melted.
-
3
Arrange the charcuterie (prosciutto, bresaola, and salami) on a large platter, folding the slices decoratively.
-
4
Prepare the vegetables: slice the mushrooms, peppers, and zucchini. Place them in small bowls for easy access at the table.
-
5
Drain the potatoes and place them in a fabric-lined basket or a warm serving bowl to retain their heat throughout the meal.
-
6
Set the Raclette grill in the center of the dining table. Ensure everyone has a wooden spatula and a small melting pan.
-
7
Plug in the grill and turn it to medium-high heat. Allow it to preheat for about 10 minutes before you begin cooking.
-
8
Invite guests to place vegetables or slices of meat on the top grill plate to sear and char slightly.
-
9
Each guest places a slice of cheese into their individual small pan (coupelle) and slides it under the heating element.
-
10
Wait 2-3 minutes until the cheese is bubbling and starting to brown slightly on top. This 'gratiné' stage is where the flavor peaks.
-
11
While the cheese melts, guests should place a boiled potato on their plate and smash it slightly with a fork.
-
12
Once the cheese is molten, use the wooden spatula to scrape the cheese over the potato, grilled vegetables, or meat.
-
13
Immediately sprinkle with a pinch of paprika and black pepper, and serve with cornichons and pickled onions to cut through the richness.
💡 Chef's Tips
Always use a waxy potato like Yukon Gold or Fingerlings; starchy potatoes will fall apart and won't hold the cheese as well. Do not remove the rind from the Raclette cheese; it becomes crispy and salty, providing the best part of the dish. If you don't have a Raclette grill, you can melt the cheese in a cast-iron skillet under a broiler, though you lose the interactive table experience. Keep the cheese refrigerated until the very moment you are ready to serve to make slicing easier. Avoid overcooking the cheese until it's oily; you want it bubbling and slightly browned, but still creamy.
🍽️ Serving Suggestions
A crisp, dry white wine like a Swiss Fendant or a French Roussette de Savoie is the traditional pairing. For non-alcoholic options, hot black tea is a classic Swiss choice that helps digestion of the heavy cheese. A simple green salad with a sharp mustard vinaigrette serves as a refreshing palate cleanser between helpings. Finish the meal with a light fruit sorbet or poached pears to balance the savory richness of the cheese.