Raclette Main Ingredients for a Classic Alpine Meal

Raclette is a convivial Alpine meal, associated especially with Switzerland, in which raclette cheese is melted and scraped over boiled potatoes. The classic spread also includes cornichons and pickled onions; cured meats and vegetables are welcome additions, with portions adjusted to suit the table.

Ingredients

2 lb (900 g) small waxy potatoes, such as fingerlings or baby Yukon Golds
1½ lb (680 g) raclette cheese, sliced about ¼ inch (6 mm) thick, with rind left on if desired
1 cup (150 g) cornichons, drained
¾ cup (120 g) small pickled onions, drained
8 oz (225 g) thinly sliced cured meat, such as prosciutto, salami or bresaola (optional)
½ tsp (3 g) fine salt, for the potato cooking water
Freshly ground black pepper, to serve (optional)

Instructions

Rinse the potatoes and put them in a saucepan. Cover with cold water by about 1 inch (2.5 cm), add the salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are easily pierced with a knife, about 18–25 minutes depending on size. Drain well. Keep them covered in the warm pan while you prepare the table, or halve larger potatoes just before serving.
Arrange the cornichons, pickled onions and optional cured meat on serving plates or in small bowls. Set out the warm potatoes. If using a raclette grill, preheat it according to its instructions; place cheese slices in individual pans and melt until bubbling, usually 3–5 minutes. Keep the pans away from children and warn everyone that the handles may be hot.
If you do not have a raclette grill, heat a broiler. Arrange cheese in a single layer in a broiler-safe dish or on a small tray. Broil about 4–6 inches (10–15 cm) from the heat until melted and lightly browned, 2–4 minutes; watch closely because it can brown quickly. Alternatively, melt a few slices at a time in a nonstick skillet over low heat.
Serve the cheese as soon as it is melted. Each person can halve or gently crush a potato, scrape or spoon cheese over it, and add cornichons, pickled onions, cured meat and pepper to taste. Refill the melting pans in small batches so the cheese stays hot and does not overcook.

Tips

Choose a good melting cheese. Raclette cheese is traditionally used and is sold in wheels or pre-sliced packs. If unavailable, use Gruyère, Fontina or a mild Alpine-style cheese. These melt well but have a different flavor and may be less creamy or pungent than raclette.
Keep the cheese slices even. Similar thickness helps them melt at the same rate. Leave the rind on if you like its stronger, savory flavor; trim it off for a milder result.
Use waxy potatoes. They hold their shape better than very starchy baking potatoes. Cook until tender, not falling apart, and drain thoroughly so water does not dilute the melted cheese.
Plan portions around the whole spread. The quantities here allow about 6 oz (170 g) cheese and 8 oz (225 g) potatoes per person. Reduce the cheese if offering several substantial sides, or add more potatoes and vegetables for a meat-free table.

Serving Suggestions

Serve raclette at the table while the potatoes are warm and the cheese is melting. A crisp green salad with a simple vinaigrette balances the rich cheese, and crusty bread can help catch any melted cheese left on the plate. Put out extra cornichons and pickled onions: their tartness offers a lively contrast. If serving wine, choose one that suits your guests and local requirements; water and nonalcoholic drinks work just as well.

Variations

Raclette is flexible rather than a fixed set menu. For a vegetarian spread, omit the cured meat and add steamed broccoli, mushrooms, roasted peppers or sliced pears. Cook vegetables until tender before serving, then warm them on the raclette grill if its instructions permit.

For a heartier version, include cooked sausage or ham, prepared separately and served hot. You can also vary the pickles with pickled peppers or pearl onions. A little mustard alongside the cheese adds sharpness. Avoid adding watery vegetables directly to the melting pans, as excess moisture can make the cheese greasy or prevent it from browning evenly.

Storage and Reheating

Refrigerate leftover potatoes, cheese and other perishable foods within 2 hours of serving, in separate covered containers. Cooked potatoes and opened cheese generally keep for 3–4 days refrigerated; follow the package date for cheese if it is sooner. Keep pickles refrigerated according to their label, and discard any that have been left out beyond safe serving time.

Reheat potatoes in a covered microwave-safe dish, with a splash of water if they seem dry, until steaming hot. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Melt leftover cheese gently in a skillet or microwave-safe dish, stirring or checking frequently; it may separate slightly after cooling. Do not reheat food more than once, and discard anything left at room temperature for over 2 hours (or 1 hour above 90°F / 32°C).

Frequently Asked Questions

What are the main ingredients in raclette?
The essentials are raclette cheese, boiled potatoes, cornichons and pickled onions. Cured meat is a common optional addition, but the meal can be served without it.

How much raclette cheese should I buy per person?
Allow about 6 oz (170 g) per person for a meal with potatoes and pickles. Plan closer to 8 oz (225 g) if your guests are especially hungry or you are serving few sides.

Can I make raclette without a raclette machine?
Yes. Melt the cheese under a broiler in a heatproof dish, or in small batches in a nonstick skillet over low heat. Serve promptly; a machine mainly makes it easier for everyone to melt individual portions at the table.

Do you eat the rind on raclette cheese?
Usually, yes, if it is an edible natural rind and the package does not say otherwise. It has a stronger flavor than the interior. Trim it away if you prefer a milder taste.

What can I use instead of cornichons?
Small dill pickles, pickled pearl onions or other crisp, tart pickles are practical alternatives. Their size and seasoning may differ, but they provide the acidic contrast that complements rich melted cheese.

Can I prepare the ingredients ahead?
Wash the potatoes and arrange the cold accompaniments earlier in the day, then keep them covered in the refrigerator. Cook the potatoes shortly before serving, or reheat them thoroughly; melt the cheese just before eating for the best texture.

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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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