Raclette is a Swiss alpine dish built around melted cheese, boiled potatoes, and a tabletop grill. While the cheese is the star, the right side dishes turn it into a complete, balanced meal. This guide covers classic and creative accompaniments that add freshness, crunch, and acidity to cut through the rich cheese.
Ingredients
- 1.5 lb (680 g) baby potatoes (or Yukon Gold), scrubbed
- 2 tbsp (30 ml) olive oil, for grilling vegetables
- 1 red bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 8 oz (225 g) cremini mushrooms, halved
- 2 cups (60 g) mixed salad greens (e.g., arugula, frisée)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 cup (60 ml) extra-virgin olive oil, for vinaigrette
- 2 tbsp (30 ml) white wine vinegar
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (3 g) salt, plus more for potatoes
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) honey (optional, for vinaigrette)
- 1/4 cup (10 g) fresh chives, chopped
- 1/4 cup (40 g) cornichons (small pickles)
- 1/4 cup (40 g) pearl onions, pickled or roasted
Instructions
- Place the potatoes in a large pot and cover with cold water. Add 1 tsp (5 g) salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until a knife pierces them easily. Drain and set aside to cool slightly.
- While the potatoes cook, make the vinaigrette: in a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, salt, pepper, and honey (if using). Set aside.
- Prepare the salad: in a large bowl, combine the salad greens, cherry tomatoes, and cucumber. Dress with the vinaigrette just before serving.
- Heat a grill pan or the raclette grill’s top surface over medium-high heat. Brush the bell pepper, zucchini, red onion, and mushrooms with olive oil and season with salt and pepper.
- Grill the vegetables in batches, turning once, until charred and tender—about 3–4 minutes per side. Transfer to a platter and keep warm.
- Slice the cooked potatoes in half (or leave whole if small) and place them on a serving platter. Sprinkle with chives.
- Arrange the grilled vegetables, salad, cornichons, and pearl onions alongside the potatoes. Serve immediately with the raclette cheese and accompaniments.
Tips
- Potato tip: Choose waxy potatoes like Yukon Gold or red new potatoes—they hold their shape when boiled and stay firm on the grill. Starchy potatoes like russets will fall apart.
- Make ahead: Boil the potatoes up to 2 days ahead and store them in the fridge. Reheat them in the microwave or on the raclette grill before serving.
- Vinaigrette shortcut: Use a store-bought vinaigrette or simply squeeze lemon juice over the salad—it will still cut through the cheese.
- Common mistake: Don’t overcook the vegetables on the grill—they should be tender but still have a slight crunch. Also, avoid dressing the salad too early; it will wilt.
Serving Suggestions
Serve the side dishes on a large platter so everyone can pick and choose. The potatoes are the traditional base for the melted cheese, but grilled vegetables are also excellent for scooping up cheese. The salad and pickles provide a refreshing contrast. For a heartier meal, add thinly sliced cured meats like prosciutto or salami, and a crusty baguette.
Variations
- Roasted vegetables: Instead of grilling, roast the vegetables in a 400°F (200°C) oven for 20–25 minutes, until caramelized.
- Add fruit: Sliced apples or pears add sweetness and pair beautifully with the cheese.
- Herb butter: Serve the potatoes with a dollop of herb butter (mix softened butter with chopped parsley, chives, and a pinch of salt).
- Spicy kick: Add a few slices of pickled jalapeños or a sprinkle of red pepper flakes to the salad.
Storage and Reheating
Store leftover potatoes and grilled vegetables in an airtight container in the refrigerator for up to 3 days. The salad should be stored separately (without dressing) and eaten within 1 day. To reheat, place the potatoes and vegetables on a baking sheet and warm in a 350°F (175°C) oven for 5–10 minutes, or microwave them for 2–3 minutes. The salad is best served fresh.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes? Yes, any waxy potato works. Just cut larger potatoes into 1-inch (2.5 cm) chunks before boiling.
What other vegetables can I grill? Asparagus, eggplant, or even broccoli (blanched first) all work well. Just keep the pieces uniform so they cook evenly.
Can I make the vinaigrette ahead? Yes, it will keep in the fridge for up to a week. Bring it to room temperature and shake well before using.
What if I don’t have cornichons? Substitute with any pickle, such as dill pickles or pickled green beans. The acidity is what matters.
Is it okay to serve the potatoes cold? Warm potatoes are traditional, but cold or room-temperature potatoes are also fine—just make sure they are not refrigerated straight from the pot.
Can I use frozen vegetables? Yes, but thaw them first and pat them dry to avoid steaming on the grill.
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