Picture this: a cozy evening with friends, where the centerpiece of your gathering is a delightful spread of bubbling raclette cheese cascading over tender potatoes, paired with an irresistible selection of cured meats and tangy pickles. Let’s get our raclette on and create a dining experience that’s as memorable as it is delicious!
Creating a cozy raclette evening is something I adore. For one, it can quite easily be turned into a mouthwatering medley of flavors.
Raclette cheese, in all its gooey glory, does the melting thing beloved of so many cheeses. If you’re looking for some lower-carb accompaniments, you could roast or grill a lovely mix of veggies to eat alongside this.
I can’t help but imagine—but also, I must say, this is something you could feasibly do during the summer months, especially if you have access to outdoor cooking equipment.
Raclette Recipe Ingredients
- Raclette Cheese: A rich, creamy cheese that melts perfectly, providing protein and calcium.
- Small Potatoes: A source of carbohydrates and fiber, adding a comforting heartiness.
- Cured Meats: Packed with protein and flavor, offering a savory, rich taste.
- Cornichons: Tart and crunchy, they bring a refreshing acidity that cuts through the richness.
- Pickled Pearl Onions: Slightly sweet and tangy, these add zing to each bite.
Raclette Recipe Ingredient Quantities
- 1 lb (450 g) raclette cheese, sliced
- 1 lb (450 g) small potatoes, boiled and skin-on
- 8 oz (225 g) assorted cured meats (such as prosciutto, ham, or salami)
- 1/2 cup cornichons (small pickled gherkins)
- 1/2 cup pickled pearl onions
- Freshly ground black pepper, to taste
- Optional garnishes: sliced baguette, mixed green salad, or fresh herbs
How to Make this Raclette Recipe
1. If the cheese isn’t already sliced, slice it. Then, set it up so that the slices are ready to melt in a raclette grill or pan.
2.
1. Boil the small potatoes until they are just tender, then drain and keep them warm.
2. They can be kept whole with the skin on.
3. Place the serving platter on the table and begin arranging prosciutto, ham, and salami on it.
4. Divide the cornichons and pickled pearl onions into individual small serving bowls so they are easily accessible.
5. If you are using a baguette, slice it and arrange the pieces in a basket or on a plate. Place that alongside some kind of dressed mixed green salad or fresh herbs for garnish.
6. Set your raclette grill or pan to preheat as specified in the manufacturer’s directions.
7. Put several slices of raclette cheese on the raclette tray or pan.
8. Melt the cheese beneath the grill until it is bubbling and has a little color.
9. Melted cheese poured over boiled potatoes served with cured meats, cornichons, and pickled onions.
10. Add freshly ground black pepper to taste, and savor it with an optional garnish of salad or baguette slices.
Raclette Recipe Equipment Needed
1. Knife
2. Cutting board
3. Large pot
4. Colander
5. Serving platter
6. Small bowls
7. Basket or plate
8. Raclette grill or pan
9. Pepper grinder
FAQ
- What is raclette?Raclette is a semi-firm cheese made from cow’s milk and hails from Switzerland. It has something of a cult following, thanks to its melting powers—it gets nice and gooey, almost fondue-like, with heat.
- Do I need a special raclette grill to make this recipe? – Although a raclette grill is perfect, you can also melt raclette cheese under a broiler or in a tiny pan on the stovetop.
- Can I substitute other cheeses for raclette?– If you cannot find raclette cheese, another good melting cheese like Gruyère or Emmental can take its place quite nicely.
- How should the potatoes be cooked?Cook the potatoes in boiling water until they are barely tender; you should be able to poke them with a fork, but they should not be disintegrating.
- Can I add vegetables to this raclette meal?– Yes, raclette pairs well with grilled or roasted vegetables such as mushrooms, bell peppers, or asparagus.
- Is raclette a main course or appetizer?Raclette is served in the main course and is ideal for casual get-togethers or a cozy dining experience.
- Can I prepare this dish in advance?It is possible to ready the slices of cheese, the boiled potatoes, and any side dishes in advance, but you should melt the cheese immediately before serving.
Raclette Recipe Substitutions and Variations
Raclette cheese: Substitute Gruyère or Emmental for a like-melting quality.
Substitutes for small potatoes: Use sweet potatoes or baby new potatoes to bring a new flavor to this dish.
Varied, cured, cured meats: An alternate could be turkey slices or smoked sausage to render a different sort.
Cornichons: Replace with dill pickles or capers, sliced, for a comparable, tangy flavor.
Pearl onions pickled: Use chopped pickled red onions or olives instead for a different twist.
Pro Tips
1. Preheat Equipment: Make sure your raclette grill or pan is fully preheated before you start melting the cheese. This ensures the cheese melts evenly and quickly, which keeps the meal flowing smoothly at the table.
2. Potato Perfection: Boil the potatoes in salted water for added flavor, and slightly undercook them so they remain firm. They’ll continue to soften slightly in the residual heat after boiling, maintaining a nice texture when paired with the cheese.
3. Meat Variety: Mix sweet and salty cured meats for a balanced flavor profile. Consider incorporating a variety like spicy salami or smoked ham to add depth to the taste experience.
4. Cheese-Melting Technique: When melting the raclette cheese, allow it to form a slight crust on the edges. This adds a delightful texture contrast and intensifies the flavor.
5. Flavor Enhancements: Add a sprinkle of freshly chopped herbs like parsley or chives on top of the melted cheese for a fresh and aromatic touch. This complements the richness of the cheese and potatoes.
Raclette Recipe
My favorite Raclette Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Large pot
4. Colander
5. Serving platter
6. Small bowls
7. Basket or plate
8. Raclette grill or pan
9. Pepper grinder
Ingredients:
- 1 lb (450 g) raclette cheese, sliced
- 1 lb (450 g) small potatoes, boiled and skin-on
- 8 oz (225 g) assorted cured meats (such as prosciutto, ham, or salami)
- 1/2 cup cornichons (small pickled gherkins)
- 1/2 cup pickled pearl onions
- Freshly ground black pepper, to taste
- Optional garnishes: sliced baguette, mixed green salad, or fresh herbs
Instructions:
1. If the cheese isn’t already sliced, slice it. Then, set it up so that the slices are ready to melt in a raclette grill or pan.
2.
1. Boil the small potatoes until they are just tender, then drain and keep them warm.
2. They can be kept whole with the skin on.
3. Place the serving platter on the table and begin arranging prosciutto, ham, and salami on it.
4. Divide the cornichons and pickled pearl onions into individual small serving bowls so they are easily accessible.
5. If you are using a baguette, slice it and arrange the pieces in a basket or on a plate. Place that alongside some kind of dressed mixed green salad or fresh herbs for garnish.
6. Set your raclette grill or pan to preheat as specified in the manufacturer’s directions.
7. Put several slices of raclette cheese on the raclette tray or pan.
8. Melt the cheese beneath the grill until it is bubbling and has a little color.
9. Melted cheese poured over boiled potatoes served with cured meats, cornichons, and pickled onions.
10. Add freshly ground black pepper to taste, and savor it with an optional garnish of salad or baguette slices.
