Raclette
Raclette originates from the mountain cantons of Valais, where Swiss herders used to melt chunks of cheese by the fire and scrape the melted part onto bread or potatoes — the name comes from the French verb 'racler', to scrape. The centuries-old practice was only officially recognised under its current name in 1874. Today, electric raclette grills have replaced the open fire in most homes, but the spirit remains unchanged: a long, social meal where everyone melts their own portions.
A social meal
Raclette is less a recipe and more a ritual of a long meal shared around a communal grill.
Small potatoes are essential
Small potatoes, boiled in their skins, give the perfect base for the melted cheese poured over them.
The cheese melts right at the table
Each slice of cheese melts individually under a small grill, then is scraped directly onto the plate.
Pickles cut through the richness
Cornichons and small pickled onions cut through the richness of the melted cheese.
Ingredients 4 servings
- 800g raclette cheese, sliced
- 800g small potatoes
- Coarse salt
- 200g cornichons
- 150g pickled pearl onions
- 150g dried beef (viande séchée)
- Freshly ground black pepper
- Butter for the pan
- Crusty bread
How to make it
- 1Boil the small potatoes in salted water until tender, then keep them warm.
- 2Cut the raclette cheese into portions sized for the individual grill pans.
- 3Melt each portion of cheese under the raclette grill or in a small pan until bubbling and lightly browned on top.
- 4Scrape the melted cheese directly over the warm potatoes on each plate.
- 5Arrange the cornichons, pickled onions, and dried beef alongside the cheese and potatoes.
- 6Season with black pepper and serve immediately while the cheese is still molten.
- 7Repeat with more cheese portions as guests continue eating, keeping the meal going at the table.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
