Urban raclette is the street-food reinvention of the classic Swiss alpine meal: a half-wheel of raclette cheese is melted under a heat lamp or broiler, then scraped over boiled potatoes, pickles, and charcuterie. It works brilliantly for a food truck because it is fast, interactive, and endlessly customizable—customers watch their cheese melt and get it scraped onto their plate in under a minute. This recipe gives you a streamlined, serviceable version that keeps the drama and flavor of the original while being practical for a high-volume setup.
Ingredients
- 1.5 lb (680 g) raclette cheese, cut into 4 thick slices (about 6 oz / 170 g each)
- 2 lb (900 g) baby potatoes or small Yukon Gold potatoes
- 1 tbsp (15 g) kosher salt, plus more for boiling
- 8 oz (225 g) cornichons or small pickles
- 8 oz (225 g) pearl onions, pickled or roasted
- 8 oz (225 g) assorted cured meats (e.g., prosciutto, salami, ham)
- Freshly ground black pepper
- Flaky sea salt, for finishing
- Optional: 1/2 cup (120 ml) white wine or beer, for deglazing the scraper
Instructions
- Place the raclette cheese slices in a single layer on a sheet pan lined with parchment paper. Let them come to room temperature for 20 minutes while you prepare the sides.
- Scrub the potatoes and place them in a large pot. Cover with cold water by 2 inches (5 cm) and add 1 tbsp (15 g) salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes depending on size. Drain and keep warm.
- While the potatoes cook, arrange the cornichons, pickled onions, and cured meats on a serving platter or in separate bowls. Set aside.
- Preheat your broiler to high (or set up a raclette grill if you have one). Place the cheese slices on a broiler-safe tray or in a raclette pan. Broil 4–6 inches (10–15 cm) from the heat source until the cheese is bubbly and browned in spots, about 3–5 minutes. Watch closely—it can burn quickly.
- When the cheese is melted, remove it from the broiler. Using a stiff spatula or scraper, immediately scrape the molten cheese over the warm potatoes. If the cheese sticks, deglaze the pan with a splash of wine or beer and scrape again.
- Season the potatoes with black pepper and flaky sea salt. Serve each plate with a generous scrape of cheese, a handful of potatoes, and a side of pickles, onions, and cured meats.
Tips
- Use real raclette cheese: Imported raclette (from Switzerland or France) melts best and has the characteristic nutty flavor. Supermarket “raclette-style” cheese may not melt as smoothly—look for one labeled “raclette” or use a good melting cheese like Gruyère, though the flavor will differ.
- Keep potatoes warm: For a food truck, hold boiled potatoes in a slow cooker on low or in a covered chafing dish. They should be piping hot when the cheese hits them—cold potatoes make the cheese seize.
- Don’t overmelt: Raclette goes from melted to greasy and stringy if left under the broiler too long. Pull it when the top is evenly bubbly and just starting to brown.
- Prep ahead: Slice the cheese and boil the potatoes in advance. Store the cheese in the fridge but bring it to room temperature before melting—cold cheese cooks unevenly.
Serving Suggestions
Serve the raclette over the warm potatoes with a side of cornichons, pickled onions, and a selection of cured meats. Add a simple green salad with a tangy vinaigrette to cut the richness. For a food truck, offer a “build-your-own” plate with a choice of proteins (ham, salami, or roasted mushrooms for vegetarians) and extra pickles. A crusty baguette is also great for sopping up any leftover cheese.
Variations
- Vegetarian: Replace the cured meats with roasted mushrooms, caramelized onions, or grilled vegetables. The cheese is already vegetarian-friendly if it uses microbial rennet (check the label).
- Spicy: Add a drizzle of hot honey or chili crisp over the melted cheese for a sweet-heat kick.
- Herb-infused: Sprinkle fresh thyme, rosemary, or chives over the cheese before broiling, or stir them into the potatoes.
- Loaded: Top the melted cheese with crispy bacon bits or sautéed leeks before scraping.
Storage and Reheating
Store leftover melted cheese and potatoes separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the cheese in a small skillet over low heat with a splash of water or wine, stirring until melted again. Reheat potatoes in a microwave or in a skillet with a little butter. The cheese will not have the same smooth texture after refrigeration—it may be slightly grainy—but it still tastes good. Do not freeze raclette cheese; it ruins the texture.
Frequently Asked Questions
Can I use a regular oven instead of a broiler? Yes, preheat the oven to 500°F (260°C) and place the cheese on a baking sheet on the top rack. Watch it closely—it can burn in under 5 minutes. A broiler is faster and more direct, but a hot oven works in a pinch.
What if I can’t find raclette cheese? Use a combination of Gruyère and Emmental, or a good melting cheese like Fontina. The flavor won’t be identical—raclette has a distinct pungent, nutty taste—but it will still melt beautifully.
Can I make this ahead for a party? You can boil the potatoes and slice the cheese a day in advance. Melt the cheese just before serving—it doesn’t hold well once melted, as it cools and hardens. For a buffet, set up a raclette grill so guests can melt their own.
Is raclette safe to eat if it’s not fully melted? Yes, raclette is a pasteurized cheese in most commercial forms, but it’s best fully melted for the right texture. If you’re using raw-milk raclette (labeled “au lait cru”), pregnant women and those with weakened immune systems should avoid it unless it’s fully cooked to 165°F (74°C).
How do I keep the cheese from sticking to the pan? Use a non-stick pan or a well-seasoned cast iron skillet. Deglaze with a little white wine or water before scraping—this also adds flavor and makes cleanup easier.
Can I freeze leftover raclette? No, freezing changes the texture and makes it crumbly. Refrigerate leftovers and use within 3 days.
Related
- Pretzel Con Queso: Soft Pretzels with Cheese Dip
- Street Food Pakoras: Crispy Onion Fritters
- El Churrasco Zaragoza-Style Grilled Beef Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).