Raclette and fondue are both beloved Alpine melted-cheese dishes, but they deliver very different experiences. Raclette features a half-wheel of cheese melted and scraped over boiled potatoes and pickles, while fondue is a pot of melted cheese, wine, and garlic for dipping bread. This guide breaks down the differences, then gives you a full recipe for each so you can decide which one deserves a spot at your table.
Ingredients
For the Raclette
- 1 lb (450 g) raclette cheese, sliced or in a half-wheel
- 1.5 lb (680 g) small waxy potatoes (like Yukon Gold), scrubbed
- 1 cup (150 g) cornichons or small pickles
- 1 cup (150 g) pearl onions, pickled or roasted
- 8 oz (225 g) cured ham or prosciutto, sliced
- Freshly ground black pepper and paprika, for serving
For the Fondue
- 1 lb (450 g) Gruyère cheese, grated
- 8 oz (225 g) Emmental cheese, grated
- 1 clove garlic, halved
- 1 cup (240 ml) dry white wine (like Sauvignon Blanc)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) kirsch (cherry brandy), optional
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp white pepper
- 1 loaf crusty bread, cut into 1-inch cubes
Instructions
For the Raclette
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender. Drain and keep warm.
- If using a raclette grill, set it up according to the manufacturer’s instructions. Place the cheese slices in the small pans and the potatoes, cornichons, onions, and ham on the top grill to warm.
- When the cheese is melted and bubbly, scrape it over the potatoes and accompaniments. Season with pepper and paprika.
- If you don’t have a raclette grill, preheat your broiler. Place cheese slices on a baking sheet and broil 4–6 inches from the heat for 2–3 minutes, until melted and golden. Serve immediately over the potatoes.
For the Fondue
- Rub the cut garlic clove around the inside of a heavy saucepan or fondue pot. Discard the garlic.
- Pour the wine and lemon juice into the pot. Heat over medium until steaming, but not boiling.
- Gradually add the grated cheeses, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Wait until each addition is fully melted before adding more.
- In a small bowl, mix the cornstarch with the kirsch (if using) until smooth. Stir this into the melted cheese.
- Continue to cook over medium-low heat for 5–7 minutes, stirring, until the fondue is smooth, glossy, and slightly thickened. It should coat the back of a spoon.
- Season with nutmeg and white pepper. Keep the fondue warm over a low flame, stirring occasionally. If it becomes too thick, add a splash of warm wine.
- Serve with bread cubes for dipping. Use long forks to spear the bread and swirl it in the cheese.
Tips
- Cheese substitutes: If you can’t find raclette cheese, use a mix of Gruyère and Appenzeller. For fondue, you can swap Emmental for Gouda or Fontina, but the flavor will be milder.
- Keep the fondue smooth: Always add cheese gradually and stir constantly. If the fondue separates, bring it back with a teaspoon of cornstarch dissolved in a little warm wine.
- Don’t boil the wine: For fondue, if the wine boils, the cheese can become stringy and tough. Keep the heat low and steady.
- Potato tip: For raclette, boil the potatoes whole and unpeeled. They hold their shape and stay warm longer.
Serving Suggestions
Serve raclette with a crisp green salad dressed with a simple vinaigrette to cut through the richness. For fondue, offer a platter of steamed broccoli, cauliflower, and apple slices alongside the bread. Both dishes pair well with dry white wine or light beer.
Variations
- Raclette with mushrooms: Sauté sliced mushrooms and add them to the grill or broiler with the cheese.
- Fondue with herbs: Stir in chopped fresh chives or thyme just before serving.
- Vegetarian versions: Use vegetable broth instead of wine in the fondue, and skip the ham in raclette.
- Spicy kick: Add a pinch of cayenne or smoked paprika to either dish.
Storage and Reheating
Both dishes are best enjoyed immediately. Leftover raclette cheese can be refrigerated in an airtight container for up to 3 days; reheat in a skillet over low heat or in the microwave. Leftover fondue can be refrigerated for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of wine or milk to restore a smooth texture. Do not freeze either dish, as the texture will become grainy.
Frequently Asked Questions
Can I use pre-shredded cheese for fondue? Yes, but it may contain anti-caking agents that can make the fondue grainy. For best results, grate your own cheese from a block.
What if I don’t have a raclette grill? You can use a broiler, as described above. Or, melt the cheese in a small nonstick skillet over low heat, then pour it over the potatoes.
Is it safe to drink the wine used in fondue? Yes, the alcohol cooks off during the melting process, leaving only flavor. The fondue is safe for all ages.
Can I make fondue without alcohol? Yes, replace the wine with equal parts vegetable or chicken broth and add a teaspoon of lemon juice for acidity. The flavor will be slightly different.
How do I prevent the fondue from becoming stringy? Make sure the wine is hot but not boiling before adding cheese, and stir constantly. Also, use a good-quality Swiss cheese that melts well.
What’s the best bread for fondue? A crusty baguette or sourdough is ideal. Cut into cubes that are easy to spear and dip.
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