Raclette grill ingredients are a mix of melting cheese, small potatoes, crisp vegetables, cured meats, and tangy pickles cooked and assembled at the table. This Swiss-inspired meal is easy to tailor: prepare the ingredients ahead, then let everyone melt cheese in individual pans and build a plate to suit.
Ingredients
- 1½ lb (680 g) small waxy potatoes, such as fingerlings or baby Yukon Golds
- 1 lb (450 g) raclette cheese, rind on or removed, cut into slices about ¼ inch (6 mm) thick
- 8 oz (225 g) cremini mushrooms, brushed clean and sliced
- 1 medium red bell pepper, about 6 oz (170 g), seeded and cut into strips
- 1 small zucchini, about 7 oz (200 g), cut into ¼-inch (6 mm) rounds
- 1 small red onion, about 5 oz (140 g), cut into thin wedges
- 8 oz (225 g) cooked smoked ham or prosciutto, sliced or folded into bite-size pieces
- ½ cup (75 g) cornichons or small dill pickles, drained
- ½ cup (75 g) pickled pearl onions, drained
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) chopped fresh parsley, optional
- 1 tablespoon (15 g) Dijon mustard, for serving, optional
Instructions
- Scrub the potatoes and place them whole in a saucepan. Cover with cold water by about 1 inch (2.5 cm), add a pinch of salt, and bring to a boil. Reduce the heat to maintain a steady simmer and cook for 15–20 minutes, until a knife slides easily into the largest potato. Drain, cover to keep warm, and halve any larger potatoes just before serving. Start the potatoes first; the other ingredients can be prepared while they cook.
- Arrange the mushrooms, pepper, zucchini, and red onion on a platter or in separate bowls. Toss the mushrooms and other fresh vegetables with the olive oil, salt, and pepper. Put the cooked ham, cornichons, and pearl onions in separate serving dishes. Keep raw vegetables and ready-to-eat foods on separate platters, and use clean serving utensils.
- Cut the raclette cheese into pieces that fit the grill’s melting pans. Set the cheese, potatoes, and prepared accompaniments within reach. Follow the grill manufacturer’s setup instructions, set the grill on a stable, heatproof surface, and preheat it for the time specified in its manual. Keep the cord clear of the table edge and tell diners that the cooking surface and pans are hot.
- For the first round, place a few vegetable pieces in each individual pan, if your grill model allows food to cook there, and top with one or two slices of cheese. Slide the pan under the heating element. Melt for about 3–5 minutes, checking frequently; the cheese should be soft and bubbling, not scorched. Grill vegetables on the top plate if your model has one, turning them as needed until tender and lightly browned. Cooking time varies with the grill and the size of each piece.
- Use a heatproof spatula to slide melted cheese over warm potatoes, vegetables, or ham on each plate. Add cornichons, pearl onions, mustard, and parsley to taste. Continue cooking in small batches, returning unused cheese and perishable ingredients to the refrigerator if the meal will run longer than 2 hours.
Tips
- Choose a cheese labeled raclette when available; it melts smoothly and has a savory, mild flavor. Fontina, young Gouda, or Gruyère can stand in, though each gives a different flavor and may melt or brown differently.
- Waxy potatoes hold their shape better than floury baking potatoes. Cook them until just tender rather than falling apart, and keep them covered so they stay warm while the grill heats.
- Cut vegetables into small, even pieces so they cook at a similar pace. Avoid crowding the grill or the individual pans; smaller batches brown more evenly and are easier to handle.
- Keep the cheese and other chilled foods cold until serving. Do not leave perishable ingredients at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Serving Suggestions
Serve raclette as a relaxed, build-your-own dinner, with each person melting cheese and adding it to potatoes and vegetables. Put out a leafy green salad dressed with a sharp vinaigrette to balance the rich cheese, plus crusty bread if desired. Offer salt, pepper, mustard, and pickles at the table so diners can season their own plates. A typical portion is about 4 oz (115 g) of cheese per person, with potatoes and accompaniments adjusted for appetite.
Variations
For a vegetarian spread, omit the ham and add sliced fennel, asparagus tips, broccoli florets, or cooked artichoke hearts. Cut firm vegetables thinly so they soften on the grill; blanch dense vegetables such as broccoli briefly beforehand if needed. For a more substantial meat option, serve cooked sausage or roast beef in place of ham, keeping hot foods hot and chilled foods refrigerated until needed.
Try a different cheese blend by combining raclette with a little Gruyère or smoked cheese. The flavor will be sharper or smokier, and the melt may be less uniform. You can also add small bowls of sliced jalapeños, roasted peppers, or fresh herbs. For a milder spread, use cucumber and sweet bell pepper alongside the pickles.
Storage and Reheating
Refrigerate leftover cheese, cooked potatoes, vegetables, and meat within 2 hours of serving, in separate covered containers. Properly refrigerated leftovers are generally best used within 3–4 days. Discard food left out longer than 2 hours, or longer than 1 hour above 90°F (32°C).
Reheat potatoes and cooked vegetables in a covered microwave-safe dish, stirring or turning them partway through, or warm them in a skillet until steaming hot. Reheat leftover meat and mixed leftovers to 165°F (74°C), checked with a food thermometer; USDA FSIS recommends this temperature for reheated leftovers. Melt cheese in a small pan or under the raclette grill until bubbling, and eat it promptly. Avoid repeatedly reheating the same portion. Freeze leftover cheese for up to about 2 months for best quality; its texture may become crumbly, but it remains suitable for melting. Freezing cooked potatoes is less successful because their texture can turn grainy.
Frequently Asked Questions
What cheese is best for a raclette grill?
Raclette cheese is the traditional choice because it melts readily and has a balanced, savory taste. If it is unavailable, try fontina, young Gouda, or Gruyère; expect a slightly different flavor and melt.
How much cheese should I buy per person?
Plan on about 4 oz (115 g) per person for a meal with potatoes and several sides. Buy more if your group is especially fond of cheese or you are offering fewer accompaniments.
Do potatoes need to be cooked before serving?
Yes. Boil them until tender before the meal because most raclette grills are designed to melt cheese and lightly cook small accompaniments, not to cook whole raw potatoes.
Can I prepare the ingredients ahead?
Yes. Wash and cut vegetables, slice cheese, and arrange pickles and cooked meat in covered containers up to a day ahead. Refrigerate everything perishable; cook the potatoes on the day for the best texture, or cook them earlier and chill them promptly.
Can I use a regular grill or oven instead?
Yes. Melt cheese in a small ovenproof dish under a broiler, watching closely, and serve it over warm potatoes and prepared sides. A tabletop raclette grill makes individual portions easier, but it is not essential.
How do I keep the table safe around a raclette grill?
Place the appliance on a stable, heatproof surface, keep cords out of the way, and use heatproof utensils for the pans. Do not touch the heating element or hot pans, and keep children supervised around the grill.
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