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Raclette
Switzerland
Raclette comes from racler — to scrape. Alpine herders melted the wheel beside a fire and scraped it onto bread.
Half a wheel of Raclette cheese melted under a grill, scraped onto boiled potatoes, cornichons and pickled onions. Switzerland's most convivial winter dish.
Prep
10 mins
Cook
20 mins
Difficulty
Easy
Calories
455 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gRaclette cheese, sliced
800gsmall waxy potatoes, boiled
200gcornichons
200gpickled pearl onions
paprikato dust
Method
1
Arrange boiled potatoes, cornichons and pickled onions on the table.
2
Place Raclette in individual pans under a raclette grill.
3
When cheese bubbles and browns lightly, scrape over potatoes.
4
Dust with paprika if desired. Repeat until satisfied.
Chef's Tip
Keep potatoes warm in a cloth napkin while the cheese melts.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.