Raclette Recipe

Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. Learn how to make raclette at home for a fun and cheesy dinner.

Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. Learn how to make raclette at home for a fun and cheesy dinner.

What is Raclette?

Raclette is a type of cheese from Switzerland. Raclette is also the name of the Swiss dish that traditionally involved taking a big chunk of raclette cheese and melting the side of it near a fire. You would then scrape the melted cheese onto some bread or boiled potatoes.

What Kind of Cheese to Buy?

Raclette cheese is the traditional choice for making raclette, but if you can’t find it you can use another kind of Swiss cheese, like ementaler or gruyere. And even Cheddar will do in a pinch!

If you’re not in a hurry and want to do things traditionally, you can get raclette cheese on Amazon here.

Do I Need Special Equipment to Make Raclette?

In Swiss restaurants, raclette is made using a big machine that you put a massive half round of cheese onto. This machine heats one side of the cheese and then you scrape the melty bits off onto the diner’s plate.

For raclette at home, some people opt for a table top raclette machine like this.

However, I’ve dispensed with the need for any special equipment and do mine under the broiler in a cast iron skillet. Instructions are in the recipe below.

What to Serve with Raclette?

Raclette is traditionally served with boiled or steamed potatoes and some pickled items that you buy at the store, like cornichons or gherkins, olives, and pickled onions. Cured meats like ham, salami, or prosciutto are also usual accompaniments.

How Do You Serve Raclette?

Raclette is a fun and interactive, like fondue. You cook a bit of the cheese at at time and then share it as you pass the meats and pickled items between you.

What I like to do is to put some potatoes and meats onto my plate, then scrape the melted cheese over top of it all. The pickled foods are on the side to munch on in between since they cut the richness of everything else really well.

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Raclette Recipe


  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-4

Description

Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. Learn how to make raclette at home for a fun and cheesy dinner.

Ingredients

  • 1 lb. of small white potatoes
  • Salt
  • 1 small jar of cornichon or gherkins and other pickled items like artichokes, small onions, etc.
  • 1 lb. cured meats like ham, prosciutto, salami
  • Vegetable oil
  • ½ lb. raclette cheese (you can use gruyere or emmentaler if you can’t get raclette)

Instructions

  1. Preheat your broiler.
  2. Put the potatoes in a large pot and just cover them with cold water.
  3. Add a tablespoon of salt. Put them over high heat uncovered until the water boils. Reduce heat to low and partially cover allowing it to simmer until the potatoes are just fork tender (the amount of time depends on the size of your potatoes but can be anywhere from 5-10 minutes).
  4. Drain the potatoes and return them to the pot and put the cover on the pot to keep them warm. Set the covered pot of potatoes on the table.
  5. Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. Put them on the table.
  6. Drizzle a bit of vegetable oil into a cast iron skillet. Rub it around with some kitchen towel.
  7. Cut two ¼” slices from the cheese. Put the slices in a single layer in the skillet.
  8. Put the skillet about 8 inches from the broiler elements. Cook until it is melted and bubbling and just starting to brown at the edges.
  9. While the cheese is cooking, serve some potatoes, meats, and pickles onto your plates. When the cheese is ready, use a spatula to slide it over the potatoes.
  10. Once you’ve eaten a bit and are ready, slice some more cheese and put it under the broiler.
This post originally appeared in February 2013. It was revised and republished in January, 2020.
Raclette Recipe

17 responses to “Raclette Recipe”

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  4. Beautiful! I wrote a post about eating raclette in Switzerland and am sharing your link as a great way to enjoy at home. Thanks!

  5. I never knew how to make Raclette and now I can’t wait to give it a try. I do not have a cast iron skillet. Will a saute pan work?

    Thanks so much!

  6. […] been giving you tips about how to create the perfect romantic dinner. We’ve talked about simplicity and […]

  7. Rachael says:

    Raclette is the best! Before we moved to Switzerland we laughed at the idea… now we can’t wait for it to get cold enough each year to pull out the raclette grill :) There is something wonderful about food shared around the table with friends and family and Swiss food is great for that.

    • Christine Pittman says:

      So true! I always look forward to my in-laws raclette parties. They invite a bunch of people over and it’s a long cheesy night. So good!

  8. Jen says:

    I think the same rule applies to all holidays really – if you’re exhausted you simply can’t enjoy what the holiday is really about. And simple doesn’t mean it can’t be extraordinary!

    • Christine Pittman says:

      Jen, that’s so true. I just posted about tips for making dinner more romantic and the biggest one in my mind is to not go crazy with a complicated dinner. You end up all sweaty and exhausted and then are definitely NOT in the mood for romance.

  9. Jean says:

    I dated a Swiss man, who introduced me to raclette. He had a raclette oven that melted the cheese in little individual pans. So yummy and very easy. We ate it just as you describe, with potatoes and cured meats.

    • Christine Pittman says:

      Jean, I don’t have a Swiss man but I do have a British one who once had a Swiss Aupair, which is how is parents wound up with a big Raclette machine (a gift from the aupair one Christmas) which is how it is that I am treated to raclette whenever I find myself in the UK. I so look forward to it, even if we do make it at home. There’s something extra special about sitting around the table with a bunch of people and that firey machine that just makes it so much more special. I’ve never had it tabletop as you describe. I hope to try it some time.

      • Jean says:

        Thanks so much for responding! The same man taught me his family recipe for fondue – so delicious. I am enjoying your fondue week!

  10. Susi says:

    Love this. We are big cheese eaters here and growing up in Germany it seems just what you do… :)

    • Christine Pittman says:

      I remember eating a lot of cheese when I was in Germany. And asparagus. I was there in June. Oh, and pasta. And spaetzle. It was delightful.

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