A half-wheel of raclette cheese melted under a heater and scraped onto potatoes, pickles, and onions. The ultimate Alpine comfort food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual plate with melted cheese scraped over
Garnishes: freshly ground pepper
Accompaniments: boiled potatoes, cornichons, pickled onions, dried meats
Instructions
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1
Scrub the small potatoes thoroughly but leave the skins on for the authentic presentation. Place them in a large pot of salted cold water, bring to a boil, and cook for fifteen to twenty minutes until a knife slides easily through the centre.
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2
Drain the potatoes and transfer to a cloth-lined basket or warm bowl, covering them with a clean towel to keep them hot throughout the meal. The potatoes should be served steaming hot so the melted cheese clings to them.
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3
Arrange the cornichons and pickled onions in small bowls on the table within easy reach of all diners. These sharp, tangy accompaniments are essential for cutting through the richness of the melted cheese.
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4
If using a raclette grill, place one or two slices of raclette cheese in each individual coupelle and slide them under the heating element. Let the cheese melt for three to four minutes until it bubbles vigorously and turns golden on the surface.
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5
When the cheese is fully melted and bubbling, use a wooden spatula to scrape the hot cheese directly onto a warm plate. Immediately place a few boiled potatoes alongside the melted cheese so it begins to meld with them.
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6
Season the melted cheese with freshly ground black pepper and eat immediately while still hot and flowing, alternating bites of cheese-covered potato with the sharp crunch of cornichons and pickled onions for balance.
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7
Repeat the melting and scraping process throughout the meal, continuing for several rounds. Raclette is a leisurely, social dining experience meant to be enjoyed over an extended period with good conversation.
Did You Know?
Traditional raclette involves holding a half-wheel of cheese near an open fire and scraping the melted part onto a plate.
Chef's Notes
Equipment Tips
- raclette grill
- individual pans
- scraper
Garnishing
freshly ground pepper
Accompaniments
boiled potatoes, cornichons, pickled onions, dried meats
The Story Behind Raclette
The Story: Raclette is both a cheese and a dish: a half-wheel of raclette cheese is heated until the surface melts and bubbles, then scraped (from the French racler, to scrape) onto a plate of boiled potatoes, cornichons, pickled onions, and dried meats. The tradition originates with Valais cowherds who melted cheese by their campfires in the Alpine meadows, scraping the softened cheese onto bread or potatoes for a simple, satisfying meal. The practice has been documented in the Valais canton since at least the medieval period.
On the Calendar: Raclette is a cold-weather communal meal, enjoyed throughout winter at family gatherings, holiday celebrations, and festive markets. Modern electric raclette grills have made the dish a popular dinner-party format where each guest melts individual portions.
Then and Now: The traditional method of melting a half-wheel by an open fire persists at festivals and mountain restaurants, but tabletop electric raclette grills have democratized the dish, making it accessible for home entertaining. Raclette evenings have become a beloved winter social ritual across Switzerland and neighboring countries.
Legacy: Raclette is the Alpine hearth made portable, a dish that transforms a wheel of cheese, a fire, and a scraping knife into one of the world's most convivial dining experiences.
Comments (1)
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The cultural background adds so much context. Beautiful dish.