Raclette is Switzerland’s convivial melted-cheese meal, served over warm potatoes with crisp cornichons, pickled onions, and simple vegetables.
Boil the potatoes until tender, melt the cheese in a raclette pan or under a broiler, and serve it immediately so it stays glossy and soft.
Keep the potatoes warm and dry before serving; excess water can make the melted cheese slide off instead of coating them.
Serving Suggestions
Bring the platter to the table with cornichons, pickled onions, steamed vegetables, and crusty bread for dipping.
Recipe Notes
Raclette is best eaten fresh. Refrigerate leftover cheese and potatoes separately for up to 3 days and reheat gently.
Swiss Raclette (Melted Cheese with Potatoes)
Melted Swiss raclette cheese served over warm potatoes with cornichons and pickled onions.
Ingredients
Equipment
Method
Cook the potatoes and vegetables:
- Place the potatoes in a large pot, cover with water, add the salt, and simmer for 18 to 22 minutes until tender when pierced.
- Steam the broccoli and cauliflower until just tender, about 5 minutes. Drain the potatoes well and keep both warm.
Melt the cheese:
- Heat the raclette grill or broiler. Place cheese slices in small raclette pans or on a baking tray.
- Melt the cheese until soft and bubbling at the edges, 3 to 5 minutes. Watch closely so it melts without burning.
Serve:
- Arrange the potatoes and vegetables on a platter. Scrape the melted cheese over the potatoes and season with the pepper.
- Serve immediately with cornichons and pickled onions alongside.
Nutrition
Notes
- If you do not have a raclette grill, melt the cheese on a baking tray under a hot broiler.
- Serve the cheese in small batches so each portion reaches the table while molten.
