Raclette House Chez Eddy: A Cozy At-Home Raclette

Raclette House Chez Eddy is a relaxed, Swiss-inspired table meal of melted raclette cheese served over potatoes, with charcuterie, pickles, and vegetables on the side. It works especially well for a small gathering because everyone melts their own portion and assembles each plate to taste; this is a practical home version, not a claim to reproduce one restaurant’s exact recipe.

Ingredients

2 lb (900 g) small waxy potatoes, such as Yukon Gold or fingerling
1 lb (450 g) raclette cheese, sliced about ¼ inch (6 mm) thick; rind may be left on if desired
8 oz (225 g) thinly sliced cured meat, such as prosciutto, salami, or bresaola
1 cup (150 g) cornichons or small dill pickles, drained
1 cup (150 g) pickled pearl onions, drained
8 oz (225 g) button or cremini mushrooms, wiped clean and sliced
1 medium red bell pepper (about 6 oz/170 g), seeded and cut into strips
1 small red onion (about 5 oz/140 g), peeled and cut into thin wedges
1 tbsp (15 ml) olive oil
½ tsp (2.5 g) fine salt, plus more as needed
¼ tsp (0.5 g) freshly ground black pepper
¼ tsp (0.5 g) paprika, optional
1 tbsp (4 g) chopped fresh parsley, optional garnish

Instructions

Set up the table and equipment. Arrange an electric raclette grill with individual melting trays, or use a raclette machine according to its manufacturer’s instructions. If you do not have a raclette grill, preheat a broiler to high and set an oven rack about 6 inches (15 cm) below the element. Put out heatproof plates and serving dishes. Keep raw meat separate from ready-to-eat foods, and wash hands and utensils after handling it.
Cook the potatoes. Put the potatoes in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat and simmer until a knife slides into the largest potato easily, about 15–20 minutes depending on size. Drain and keep covered. Cut larger potatoes in half just before serving; keep small ones whole.
Prepare the vegetables. While the potatoes cook, toss the mushrooms, bell pepper, and onion with the olive oil, salt, pepper, and paprika if using. Cook them in a lightly oiled pan over medium-high heat for 7–9 minutes, stirring occasionally, until tender and browned in spots. Transfer to a serving dish. Alternatively, cook them on the raclette grill’s top plate if the manufacturer permits, allowing a few extra minutes.
Arrange the accompaniments. Place the cured meat, cornichons, pearl onions, cooked vegetables, and warm potatoes in separate bowls or on platters. Keep perishable food out at room temperature for no more than 2 hours; for a longer meal, serve smaller portions and replenish from the refrigerator.
Melt the cheese in batches. Set a slice of raclette cheese in each individual tray and heat until fully melted and gently bubbling, usually 3–5 minutes, depending on the machine and thickness. Slide the cheese over potatoes or vegetables. With the broiler method, put cheese on oven-safe plates or a small ovenproof dish and broil briefly until melted and bubbling; watch constantly, since it can scorch quickly. Do not use plastic or non-heatproof plates under the broiler.
Build and eat each serving. Spoon the melted cheese over hot potatoes, then add cured meat, pickles, onions, or vegetables as desired. Repeat with fresh slices rather than trying to melt all the cheese at once. The cured meats are served as accompaniments, not cooked; anyone choosing to heat them should ensure they are steaming hot throughout.

Tips

Choose the right cheese. Raclette cheese melts smoothly and has a savory, mildly pungent flavor. If it is unavailable, use sliced Gruyère or fontina; both melt well, though the flavor will be less specifically raclette-like. Avoid very fresh mozzarella, which releases more moisture and lacks raclette’s character.
Keep potatoes warm without drying them. Drain them well and hold them covered in the saucepan. If they cool, warm them gently with a splash of water and a lid; do not leave cooked potatoes sitting at room temperature throughout a long meal.
Slice cheese evenly. Thin, uniform slices melt at a similar pace. Remove the rind only if you prefer; it is edible, though it may smell more pronounced as it warms.
Offer a non-meat plate. Add extra mushrooms, peppers, onions, or steamed broccoli and serve them with cheese and potatoes. Keep vegetarian ingredients on separate serving dishes from the charcuterie.

Serving Suggestions

Serve raclette straight from the grill while the cheese is hot, with each guest assembling a plate. A crisp green salad dressed with a simple vinaigrette cuts through the richness, while crusty bread is useful for catching melted cheese. Add a bowl of boiled potatoes, extra pickles, and mustard so guests can choose their own combinations. For a larger meal, serve a light fruit dessert afterward rather than another rich course.

Variations

For a more vegetable-forward spread, add blanched broccoli florets, asparagus, or sliced zucchini; cook vegetables until tender before melting cheese over them. Roast small potatoes instead of boiling them, tossing with a little oil and baking at 425°F (220°C) until browned and tender, about 25–35 minutes. You can also replace the cured meats with cooked ham or smoked sausage, kept separate from vegetarian items. For a sharper accent, set out whole-grain mustard or a spoonful of chutney; use small amounts so they do not overpower the cheese.

Storage and Reheating

Raclette is best eaten as it is made, but refrigerate leftover potatoes, cooked vegetables, and cheese within 2 hours in covered containers. Store them separately and use within 3–4 days. Keep unopened or leftover cured meat according to its package directions; once opened, refrigerate promptly and follow the label’s use-by guidance. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat potatoes and vegetables in a covered microwave-safe dish or in a skillet until steaming hot throughout; USDA guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Melt cheese fresh in a raclette tray or under the broiler rather than storing it already melted, since reheated melted cheese can become oily or rubbery. Do not reheat food repeatedly; warm only the portion you plan to eat.

Frequently Asked Questions

What is raclette cheese?
Raclette is a Swiss cheese traditionally melted and scraped over potatoes and other accompaniments. It is sold in wheels or pre-sliced portions. Gruyère or fontina can substitute when needed, though the taste and texture will differ somewhat.

Can I make raclette without a raclette machine?
Yes. Arrange cheese on oven-safe plates or in a small ovenproof dish and melt it briefly under a hot broiler, watching carefully. Serve immediately; a microwave can also melt small portions, but the cheese is less likely to brown evenly.

Do I have to peel the potatoes?
No. Small waxy potatoes have thin skins that hold together well and are easy to eat unpeeled. Scrub them thoroughly before boiling, and peel only if you prefer a smoother texture.

Can I prepare anything ahead?
Slice and refrigerate the vegetables and cheese, and arrange pickles and onions in covered containers several hours ahead. Cook the potatoes shortly before serving for the best texture, or chill them promptly if you cook them earlier and reheat thoroughly before the meal.

How much raclette cheese should I plan per person?
This recipe provides 4 oz (113 g) per person, a generous starting portion alongside potatoes, vegetables, pickles, and meat. For especially cheese-loving guests, plan up to 6 oz (170 g) per person and add more potatoes or vegetables for a balanced spread.

Can I use raw meat on the raclette grill?
This recipe uses ready-to-eat cured meats and does not require cooking raw meat at the table. If you add raw meat, use a separate, designated hot cooking surface, prevent raw juices from contacting ready-to-eat foods, and check the appropriate USDA FSIS safe minimum internal temperature with a food thermometer before serving.

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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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