Raclette Grill Plates: Potatoes, Vegetables and Melted Cheese

Raclette grill plates turn a meal into a relaxed Swiss-style table supper: diners grill vegetables and other toppings while melting raclette cheese in small pans beneath the grill. This version pairs the cheese with tender potatoes, mushrooms, peppers and cornichons, with flexible toppings so everyone can build a plate at their own pace.

Ingredients

1½ lb (680 g) small waxy potatoes, such as fingerlings or baby potatoes
1 tbsp (15 ml) olive oil, plus more for the grill plate if needed
8 oz (225 g) cremini mushrooms, wiped clean and sliced about ¼ inch (6 mm) thick
1 medium red bell pepper (about 6 oz/170 g), cored and cut into ½-inch (1.3 cm) strips
1 small red onion (about 4 oz/115 g), peeled and cut into thin wedges
1 small zucchini (about 7 oz/200 g), cut into ¼-inch (6 mm) rounds
1 cup (150 g) cooked corn kernels, fresh or thawed if frozen
1½ lb (680 g) raclette cheese, rind on or off, cut into slices to fit the raclette pans
½ tsp (3 g) fine salt, divided, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1 g) dried thyme, or 1 tsp (1 g) fresh thyme leaves
1 cup (150 g) cornichons, drained
½ cup (75 g) pickled pearl onions, drained
2 tbsp (30 ml) Dijon mustard, for serving
2 tbsp (30 ml) chopped fresh parsley, optional

Instructions

Cook the potatoes. Put the potatoes in a saucepan and cover with cold water by about 1 inch (2.5 cm). Add half the salt. Bring to a boil, then reduce to a steady simmer and cook for 15–20 minutes, until a knife slides into the largest potato easily. Drain and let them steam-dry for 5 minutes. Halve or quarter larger potatoes; keep them warm, covered. They can be cooked up to a day ahead and reheated before serving.
Prepare the vegetables. While the potatoes cook, arrange the mushrooms, pepper, onion, zucchini and corn on a platter or in separate bowls. Toss the zucchini and pepper with the olive oil, remaining salt, pepper and thyme. Leave the mushrooms and onion plain or lightly oil them; avoid soaking anything in oil, which can make the grill smoky.
Set up the table grill. Place the raclette grill on a stable, heatproof surface with clear space around it. Follow the appliance instructions for heating and ventilation. Preheat it for the time specified by its manufacturer, usually about 10 minutes. Put the cheese, warm potatoes, vegetables, cornichons, pickled onions and mustard within easy reach. Use dry hands and keep cords away from the hot surface.
Grill in small batches. Guests can cook a few pieces of pepper, onion, zucchini or mushroom on the upper grill plate at a time, turning them with heat-safe utensils until tender and lightly browned, usually 3–6 minutes depending on thickness and grill strength. The cooked corn can be warmed in a raclette pan or on the upper plate. Do not crowd the grill; a crowded surface steams vegetables rather than browning them.
Melt the cheese. Put one or two slices of raclette cheese in each small pan, keeping the handle outside the heated area. Slide the pans beneath the heating element and melt for about 3–5 minutes, watching closely. The cheese should be glossy and bubbling at the edges, not browned to the point of burning. Pan size and appliance heat vary, so check early and use the manufacturer’s recommended pan placement.
Build and serve plates. Put potatoes and grilled vegetables on each plate, then pour or scrape melted cheese over them. Offer cornichons, pickled onions and Dijon alongside; their sharp, tangy flavor balances the rich cheese. Sprinkle with parsley if desired, and continue cooking in small rounds until everyone is satisfied.

Tips

Choose a good melting cheese. Raclette cheese is traditional and melts smoothly. If unavailable, use a similarly meltable Alpine-style cheese such as Gruyère or Emmental; the flavor will be nuttier and less buttery. Pre-sliced cheese is convenient, but check that slices fit the pans.
Cook potatoes ahead. Boil them earlier in the day, cool promptly, cover and refrigerate. Reheat until steaming before the meal, then keep them warm while setting up. Avoid leaving cooked potatoes at room temperature for more than 2 hours.
Keep the grill lightly loaded. Thin, even slices cook more reliably. If vegetables release water, pat them dry before grilling. Never use metal utensils on a coated grill plate unless the appliance instructions say they are safe.
Mind the hot equipment. The grill, pans and handles can become very hot. Children should be supervised, and guests should use the supplied pan holders or heat-safe utensils rather than touching the pans directly.

Serving Suggestions

Serve raclette as a leisurely main meal with a crisp green salad dressed in vinaigrette, crusty bread and a platter of extra pickles. For a simple table, set out bowls of potatoes and vegetables alongside the grill so diners can add more without crowding the cooking surface. Water, sparkling water or a dry white wine makes a refreshing accompaniment; provide nonalcoholic choices as well.

Variations

More vegetables: Add thinly sliced fennel, asparagus, cherry tomatoes or cooked broccoli. Cut firm vegetables thinly so they cook through on the grill; blanch dense vegetables such as broccoli first.
Heartier toppings: Offer cooked ham, sliced cooked sausage or leftover roast vegetables. Keep cooked meat refrigerated until serving and bring out small amounts at a time; discard food that has sat at room temperature for more than 2 hours.
Meat-free and dairy-free: The vegetable assortment is satisfying on its own. For a dairy-free option, use a plant-based melting cheese that is suitable for heating, noting that texture and flavor vary by product.
Different pickles: Cornichons are classic, but dill pickles, pickled red onions or capers also add a tart contrast. Use drained, bite-sized pieces so they are easy to serve with the melted cheese.

Storage and Reheating

Raclette is best cooked and eaten at the table, but store leftover cooked potatoes and vegetables in covered containers in the refrigerator within 2 hours. Keep them for 3–4 days. Refrigerate unused cheese separately, wrapped or sealed, and follow its package date and storage directions. Do not save cheese or toppings that have been left out longer than 2 hours (or 1 hour above 90°F/32°C).

Reheat potatoes and vegetables in a covered skillet over medium-low heat, in a microwave, or in a 350°F (175°C) oven until steaming hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer when reheating a substantial portion. Melt leftover cheese separately in a small pan or microwave-safe dish, using short intervals and stirring as needed. Avoid repeatedly cooling and reheating the same leftovers.

Frequently Asked Questions

What is raclette?
Raclette is both a semi-firm Swiss cheese and a style of meal in which cheese is melted and served over potatoes and accompaniments. Modern tabletop raclette grills let diners melt individual portions while cooking vegetables or other toppings.

Can I make raclette without a raclette grill?
Yes. Arrange cooked potatoes and prepared toppings in an ovenproof dish, cover with slices of raclette cheese and broil briefly, watching constantly until melted and bubbling. You can also melt cheese in a small ovenproof pan. Do not put tabletop raclette pans under a broiler unless the manufacturer specifically permits it.

How much cheese should I plan per person?
Allow about 5–6 oz (140–170 g) per person for a meal with potatoes, vegetables and pickles. People who especially enjoy cheese may want more, while a larger spread of sides can make a smaller portion sufficient.

Do I need to remove the rind?
No. Raclette rind is edible, though some people prefer to trim it. Check the package if you are uncertain, and slice cheese to fit the pans whether the rind stays on or not.

Can I prepare the ingredients ahead?
Yes. Slice and refrigerate the vegetables in covered containers for up to a day, and cook the potatoes up to a day ahead. Keep prepared food cold until the grill is ready, then reheat the potatoes before serving for the best texture.

Why is my cheese sticking or not melting evenly?
Use slices that fit flat in the pan, avoid piling them too thickly, and make sure the grill has preheated according to its instructions. Cheese can stick if a pan is scratched or damaged; do not scrape it with a sharp metal tool unless the pan’s care instructions allow that.

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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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