An outdoor raclette grill turns dinner into a relaxed, build-your-own meal: diners melt cheese in small pans while grilling vegetables, potatoes, and optional meat or seafood on the hot plate. This recipe serves four and keeps the ingredients simple, with food cooked in batches so everyone can eat while the cheese is warm.
Ingredients
- 1½ lb (680 g) small Yukon Gold or baby potatoes
- 1 tsp (5 g) fine salt, divided
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) cremini mushrooms, cleaned and halved or quartered
- 1 medium red bell pepper (about 6 oz / 170 g), seeded and cut into 1-inch (2.5 cm) pieces
- 1 small zucchini (about 7 oz / 200 g), sliced into ¼-inch (6 mm) rounds
- 1 small red onion (about 5 oz / 140 g), cut into wedges
- 1 lb (450 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) cubes
- 1 tbsp (15 ml) neutral high-heat oil, such as canola, for the chicken
- ½ tsp (1 g) freshly ground black pepper
- 1 lb (450 g) raclette cheese, rind on or off, cut into slices about ¼ inch (6 mm) thick
- ½ cup (75 g) cornichons, drained
- ½ cup (75 g) pickled pearl onions, drained
- 1 tbsp (15 ml) chopped fresh chives, optional
- Crusty bread, for serving (about 8 oz / 225 g)
Instructions
- Cook the potatoes. Put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add ½ teaspoon (2.5 g) salt. Bring to a boil, then simmer until a knife slides in easily, 15–20 minutes depending on size. Drain and cover to keep warm. When cool enough to handle, cut larger potatoes in half; leave small ones whole.
- Prepare the ingredients and grill. While the potatoes cook, cut the vegetables, chicken, and cheese, keeping the chicken on a separate plate. Toss the mushrooms, pepper, zucchini, and onion with the olive oil and remaining ½ teaspoon (2.5 g) salt. Toss the chicken separately with the neutral oil and black pepper. Set out clean plates and separate utensils for raw chicken and cooked food.
- Set up outdoors safely. Place the raclette grill on a stable, level, heat-resistant surface in an open, well-ventilated outdoor area. Follow the manufacturer’s instructions for fuel, electrical connections, and clearances; never use a charcoal, propane, or other combustion grill indoors or in an enclosed space. Keep the grill away from table edges, children, pets, and anything combustible. Plug in or light the grill as directed and preheat until the top plate is hot, usually about 10 minutes.
- Cook the vegetables. Arrange vegetables in a single layer on the top plate, working in batches if needed. Turn them with heatproof tongs until browned and tender, about 6–10 minutes. Transfer cooked vegetables to a clean platter, away from the raw chicken plate. Cooking time depends on grill heat and how crowded the surface is.
- Cook the chicken thoroughly. Grill the chicken in a single layer, turning frequently, until the thickest pieces reach 165°F (74°C) on an instant-read food thermometer; this is the USDA FSIS safe minimum for poultry. Do not judge doneness by color alone. Cook in batches if the plate is crowded, and place finished chicken on a clean platter with a clean utensil.
- Melt the cheese in the raclette pans. Put one or two slices of cheese in each small pan and slide the pans beneath the heating element. Heat until the cheese is fully melted and bubbling at the edges, about 3–5 minutes. Keep hands clear of the hot element and use the pan’s heatproof handle or holder to remove it.
- Serve in rounds. Spoon melted cheese over potatoes, vegetables, or chicken. Offer cornichons, pickled onions, chives, and bread alongside. Continue grilling and melting fresh batches as diners are ready; avoid leaving perishable food sitting out for the whole meal.
Tips
- Choose cheese that melts smoothly. Raclette cheese is the classic choice, but sliced Gruyère, fontina, or young Gouda works. These substitutes have different flavors and may melt a little more quickly or slowly, so watch the pans closely.
- Keep the top plate uncrowded. A packed surface steams food instead of browning it. Cook smaller batches and let the grill recover its heat between rounds.
- Make the meal vegetarian. Skip the chicken and add firm tofu, extra mushrooms, or thick slices of eggplant. Keep vegetarian food and utensils separate from raw meat, and cook the vegetables until tender.
- Plan for the outdoor temperature. Wind and cold can slow cooking and affect some grills. Use the grill only in the conditions allowed by its instructions, and do not add improvised wind shields or fuel.
Serving Suggestions
Set out the cooked potatoes, grilled vegetables, chicken, cheese, and pickles in separate serving dishes so guests can assemble each bite. A green salad with a sharp vinaigrette balances the rich cheese, while crusty bread is useful for catching any melted cheese left on the plate. Serve water or a nonalcoholic sparkling drink, and put out small plates and forks for each diner.
For a more leisurely meal, bring out only a portion of the ingredients at a time and replenish from the refrigerator. This keeps the table from becoming crowded and helps cold ingredients stay safely chilled until needed.
Variations
Classic-style accompaniments: Replace the chicken with additional boiled potatoes, mushrooms, and pickles for a meat-free spread. Raclette is associated with Switzerland, where melted cheese is traditionally served with potatoes and accompaniments; home and regional versions vary.
Different proteins: Thin strips of beef or pork can be grilled on the top plate. Whole cuts of beef and pork should reach 145°F (63°C) and rest for 3 minutes, as measured with a food thermometer. If using ground meat, cook it to 160°F (71°C). Avoid raw seafood on a shared tabletop grill unless you can keep it separate and verify its safe cooking temperature.
More vegetables: Try asparagus, broccoli florets, sliced fennel, or thick-cut eggplant. Cut firm vegetables into small pieces so they cook through before the cheese is ready; blanching broccoli briefly beforehand can help it finish at the same time.
Cheese mix: Combine raclette with a little smoked cheese for a stronger flavor, or use fontina for a mild, supple melt. Avoid very fresh, wet cheeses, which can release water rather than form a creamy pool.
Storage and Reheating
Raclette is best eaten as it is made. Refrigerate leftover cooked chicken, potatoes, and vegetables within 2 hours of cooking, in shallow covered containers; keep the refrigerator at 40°F (4°C) or below and use the cooked leftovers within 3–4 days. Refrigerate sliced cheese and opened pickles according to their package instructions. Discard perishable food that has been at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Reheat chicken and other cooked leftovers until they reach 165°F (74°C), checking with a food thermometer. Warm potatoes and vegetables in a covered skillet or microwave, adding a splash of water if they seem dry. Melt leftover cheese in a raclette pan or microwave in short intervals; melted cheese may become oily or firm after chilling, so it may not return to its original texture. Do not store food in the grill pans, and never leave leftovers outdoors overnight.
Frequently Asked Questions
Can I use an outdoor raclette grill for this meal?
Yes, provided the grill is specifically designed for outdoor use and its instructions allow the planned location and conditions. Follow its fuel and electrical safety directions, set it on a stable heat-resistant surface, and never use a combustion grill in a house, garage, tent, or other enclosed area.
How much raclette cheese should I allow per person?
This recipe provides 4 oz (113 g) per person, a generous amount alongside potatoes, vegetables, and chicken. For a lighter meal, plan about 3 oz (85 g) per person; for cheese-focused appetites, allow up to 5 oz (140 g).
Do I need to remove the cheese rind?
No. Raclette rind is edible, though some diners prefer the cheese without it. Leave it on or trim it away before slicing; either way, cut even slices so they melt at a similar rate.
Can I prepare anything ahead?
Yes. Cut the vegetables and cheese up to a day ahead and refrigerate them separately in covered containers. Potatoes can be boiled earlier the same day, cooled promptly, and refrigerated; warm them before serving. Keep raw chicken covered on the lowest refrigerator shelf and prepare it separately from ready-to-eat ingredients.
What if I do not own raclette pans?
Use only pans designed for your particular grill. Small cast-iron or oven-safe dishes are not automatically suitable beneath a heating element and can create a burn or breakage hazard. If the grill has no compatible pans, melt cheese in a small saucepan and spoon it over the grilled food.
Can I leave the grill running while everyone eats?
Only if the manufacturer permits continuous operation and an attentive adult remains at the grill. Turn it off when the meal is finished, follow the instructions for cooling or extinguishing it, and keep children and pets away until all parts are cool.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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