Raclette is a Swiss alpine dish where a half-wheel of cheese is melted and scraped over boiled potatoes, cured meats, and pickles. The key to a great raclette meal is balance: the cheese is rich and nutty, so you need starchy, tangy, and fresh components to cut through it. This guide covers the classic sides and a few modern twists, so you can build a spread that everyone will love.
Ingredients
- 2 lb (900 g) small waxy potatoes (like Yukon Gold or red bliss), scrubbed
- 1 lb (450 g) raclette cheese (or substitute: Gruyère, Emmental, or Fontina)
- 8 oz (225 g) assorted cured meats: prosciutto, salami, coppa
- 1 cup (150 g) cornichons (small sour pickles)
- 1 cup (150 g) pickled pearl onions
- 1 cup (150 g) roasted red peppers, sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1 small head of butter lettuce, leaves separated
- 1 baguette, sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender. Drain and keep warm.
- While the potatoes cook, arrange the cured meats, cornichons, pearl onions, roasted peppers, cherry tomatoes, and lettuce on a large platter. Set aside.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, and a pinch of salt and pepper. Drizzle over the lettuce and vegetables just before serving.
- Preheat your raclette grill or tabletop broiler according to the manufacturer’s instructions. If using a traditional raclette machine, place the cheese in the small pans and melt under the heating element.
- Serve the warm potatoes, bread, and accompaniments alongside the melted cheese. Each person scrapes the melted cheese over their plate.
- If you have a raclette grill with a top griddle, use it to grill extra vegetables like mushrooms, zucchini, or bell peppers while the cheese melts.
Tips
- Potato choice: Waxy potatoes hold their shape better than starchy ones. If you only have russets, boil them whole and handle gently.
- Cheese substitute: If you can’t find raclette, use Gruyère or Fontina. They melt similarly and have a nutty flavor, though not exactly the same.
- Keep it warm: Potatoes cool quickly. Keep them in a covered pot or a low oven (200°F / 95°C) until serving.
- Don’t overdo the pickles: A little acidity goes a long way. Offer them on the side so guests can add as much as they like.
Serving Suggestions
Serve the raclette as the centerpiece, with the potatoes and bread in separate bowls. Let guests assemble their own plates: first potatoes, then a spoonful of melted cheese, and then a few pickles or a piece of meat on the side. The contrast of hot cheese, cool pickles, and salty meat is the classic experience. For a heartier meal, add a simple green salad with a vinaigrette.
Variations
- Vegetarian: Skip the cured meats and add more roasted vegetables, like mushrooms, zucchini, and bell peppers. You can also add some marinated artichoke hearts.
- Herb-infused: Sprinkle fresh thyme or rosemary over the potatoes before serving. It adds a subtle aromatic note that pairs well with the cheese.
- Spicy twist: Add a few slices of fresh chili or a drizzle of hot honey over the cheese for a sweet-heat kick.
- Bread alternative: Instead of a baguette, try crusty sourdough or rye bread. The tangy flavor complements the cheese.
Storage and Reheating
Leftover cooked potatoes and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The cheese should be wrapped tightly in plastic wrap and refrigerated; it will keep for up to 2 weeks. To reheat, place the cheese in a small saucepan over low heat, stirring until melted, or use the raclette machine again. Potatoes can be reheated in a microwave or in a skillet with a little oil. The pickles and raw vegetables are best eaten fresh, but they will keep for a day if stored separately.
Frequently Asked Questions
Can I use any cheese for raclette? Ideally, use raclette cheese, which is specifically made for melting. If you can’t find it, Gruyère, Fontina, or even a good melting cheese like Gouda will work, though the flavor will be different.
Do I need a raclette machine? No. You can melt the cheese in a small saucepan or in the oven on a baking sheet. However, a raclette machine makes it easier to serve individual portions and keeps the cheese warm.
How do I prevent the potatoes from getting cold? Keep them in a warm spot, like a covered pot or a low oven. You can also place them on a warming tray if you have one.
What if I don’t like pickles? You can substitute other tangy items like sauerkraut, pickled jalapeños, or a squeeze of lemon juice over the potatoes. The acidity is important to balance the richness, but you can choose your favorite.
Can I prepare everything ahead of time? Yes, you can boil the potatoes and arrange the platter a few hours in advance. Keep everything refrigerated and bring to room temperature before serving. Melt the cheese at the table.
Is raclette gluten-free? The cheese, potatoes, and most vegetables are naturally gluten-free. Just make sure your cured meats and pickles are gluten-free, and serve gluten-free bread or crackers if needed.
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