Raclette Grill UK: A Simple Guide to Dinner

A raclette grill dinner brings melted cheese, boiled potatoes and a selection of vegetables, pickles and other toppings together at the table. Popular in Switzerland and across the Alpine region, it is an easy, sociable meal: everyone melts a small portion of cheese in an individual pan and serves it over their own plate.

Ingredients

1¾ lb (800 g) small waxy potatoes, such as Charlotte or new potatoes
1¾ lb (800 g) raclette cheese, rind on, cut into ¼-inch (6 mm) slices; allow about 7 oz (200 g) per person
1 red bell pepper, about 7 oz (200 g), deseeded and cut into bite-size strips
1 small courgette, about 7 oz (200 g), cut into ¼-inch (6 mm) rounds
8 oz (225 g) cremini or chestnut mushrooms, brushed clean and sliced
1 small red onion, about 4 oz (115 g), thinly sliced
1 cup (150 g) cornichons or small pickled gherkins, drained
1 cup (150 g) pickled silverskin onions, drained
1 tbsp (15 ml) olive oil
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1 tsp (2 g) chopped fresh thyme leaves, optional

Instructions

Cook the potatoes. Scrub the potatoes and put them 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 to a steady simmer and cook for 15–20 minutes, until a knife slips easily into the largest potato. Drain and cover to keep warm. If they are larger than bite-size, halve them once cool enough to handle.
Prepare the vegetables and accompaniments. While the potatoes cook, arrange the pepper, courgette, mushrooms and onion on a platter. Put the cornichons and pickled onions in separate small bowls. Mix the olive oil, salt, pepper and thyme, if using, then toss with the sliced vegetables. Keep raw vegetables separate from any cooked foods and use clean serving utensils.
Set up the grill safely. Place the raclette grill on a stable, heat-resistant surface with space around it, and follow the appliance instructions for heating and ventilation. Turn it on 10–15 minutes before serving, or for the time its manual recommends. Set out the potatoes, vegetables, pickles and cheese. Keep the hot grill and pans away from children and avoid touching heating elements.
Cook the vegetables in batches. Add a few pieces of pepper, courgette, mushroom or onion to the grill top, if your appliance has a cooking surface. Cook, turning as needed, until softened and lightly browned, usually 5–8 minutes depending on the grill and thickness. Transfer cooked vegetables to a clean serving plate. Alternatively, leave the vegetables raw and cook them in the little pans beneath the heating element; allow extra time for them to soften.
Melt the cheese and serve. Put one or two slices of cheese in each small raclette pan, keeping the cheese below the pan’s rim. Slide the pans under the heating element and heat for about 3–5 minutes, watching closely. The cheese is ready when melted, bubbling and lightly browned in spots. Tip it over warm potatoes and vegetables, add pickles, and season to taste. Repeat with fresh cheese for each round.

Tips

Choose cheese that melts well. Swiss raclette cheese is traditional and is available from many UK cheesemongers and larger supermarkets. French raclette is also suitable. If you cannot find either, use a good melting alpine-style cheese such as Gruyère; its flavour is nuttier and it may melt less smoothly. Mild Gouda works as a readily available alternative, though it is sweeter and less savoury.
Don’t overload the pans. A thin layer of cheese melts evenly; a thick pile can brown on top before the centre is runny. Trim very hard or dried edges if they do not fit the pans, but the rind on raclette cheese is generally edible and can be left in place.
Keep everything ready before switching on. Cut vegetables and drain pickles ahead of time. The dinner is most relaxed when guests can reach the ingredients without leaning across the hot grill. Follow the manual about whether the top plate is suitable for cooking and how full the pans can be.
Use leftovers promptly. Don’t leave cooked potatoes, vegetables or cheese at room temperature for more than 2 hours. Refrigerate leftovers in covered containers, and keep raw ingredients separate from cooked food.

Serving Suggestions

Serve the meal straight from the table grill with the potatoes as the hearty base, melted cheese on top and cornichons or pickled onions for a sharp, crunchy contrast. A green salad dressed with a simple vinaigrette is a refreshing side. Crusty bread is also welcome for scooping up melted cheese, though it is optional if the potatoes are plentiful.

For a UK dinner party, put ingredients in small bowls or on a large board and let guests cook at their own pace. Keep a separate plate for cooked food and provide serving spoons or tongs so guests do not use the same utensils for raw vegetables and ready-to-eat pickles.

Variations

Vegetarian additions: Add blanched broccoli florets, asparagus pieces or thin slices of fennel. Blanch dense vegetables until just tender before placing them on the table, as a tabletop grill may not cook them through quickly.

More substantial options: Offer cooked ham or sliced cooked sausage as accompaniments, reheated separately until steaming hot. If cooking raw meat on the grill, keep it separate from ready-to-eat foods and use a thermometer: whole cuts of pork, beef or lamb must reach 145°F (63°C) with a 3-minute rest, while ground meat must reach 160°F (71°C). Poultry must reach 165°F (74°C). A small raclette grill may not heat raw meat evenly, so precooking is the easier option.

Different flavourings: Set out smoked paprika, black pepper, chopped chives or a little mustard for the potatoes and vegetables. These are optional additions rather than part of a traditional Swiss-style spread.

Storage and Reheating

Refrigerate leftover cheese, potatoes and cooked vegetables within 2 hours, in separate covered containers. They keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Store unopened pickles according to their label; once opened, refrigerate them as directed on the jar.

Reheat potatoes and cooked vegetables until steaming hot, either in a microwave or in a covered pan with a splash of water. For food-safety purposes, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the centre with a food thermometer. Melt leftover cheese in a raclette pan just before serving, or heat it with the vegetables until hot throughout. Reheat only what you plan to eat, and discard food left out at room temperature for more than 2 hours.

Frequently Asked Questions

What cheese is best for a raclette grill?
Raclette cheese is the classic choice because it melts smoothly and has a savoury, gently nutty flavour. Choose sliced cheese that fits your grill’s pans. Gruyère or Gouda can substitute, but each gives a different flavour and texture.

How much cheese should I allow per person?
Plan on about 7 oz (200 g) per person for a meal with potatoes, vegetables and pickles. Increase this to around 9 oz (250 g) for a hungry group or if you are serving fewer sides.

Can I use a raclette grill without cooking vegetables on top?
Yes. Serve the vegetables raw, or cook them in advance in a pan or oven. The tabletop cooking surface is optional; the essential part is melting the cheese in the individual pans.

Do I need to remove the rind from raclette cheese?
No. The rind is usually edible and can be melted with the cheese. Remove it if it is unusually hard, dry or unpleasant to you, and check the cheese label if you are unsure.

Can I prepare the ingredients ahead?
Yes. Wash and cut the vegetables and arrange the pickles several hours ahead; cover and refrigerate them. Potatoes can also be boiled earlier and kept refrigerated, then reheated until steaming hot before serving. Set out chilled ingredients shortly before dinner rather than leaving them at room temperature.

Is a raclette grill dinner suitable for children?
Children can share the meal, but an adult should operate the appliance and handle hot pans. Keep the grill on a stable surface out of reach, and serve melted cheese and potatoes at a safe eating temperature.

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

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