Swiss raclette is a semi-hard, cow’s milk cheese from the Swiss Alps, traditionally melted and scraped over boiled potatoes, pickles, and pearl onions. Its nutty, slightly pungent flavor and exceptional melting quality make it the star of a convivial, hands-on meal. This guide covers everything you need to know to buy, melt, and serve raclette cheese at home, whether you have a dedicated raclette grill or a simple broiler.
Ingredients
- 1.5 lb (680 g) raclette cheese, cut into 1/4-inch (6 mm) slices
- 2 lb (900 g) small waxy potatoes (like Yukon Gold or fingerling), scrubbed
- 1 cup (240 ml) cornichons or small gherkins
- 1 cup (150 g) pearl onions, peeled (fresh or jarred)
- 1/2 cup (120 ml) pickled or fresh cucumber slices
- Freshly ground black pepper, to taste
- Paprika or smoked paprika, for dusting (optional)
Instructions
- Boil the potatoes: Place the scrubbed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes, until a knife pierces easily. Drain and keep warm, covered.
- If using a raclette grill or tabletop broiler, preheat it according to the manufacturer’s instructions. If using a standard oven broiler, place the rack about 4–5 inches (10–12 cm) from the heat source and preheat the broiler to high.
- Arrange the raclette slices on a baking sheet lined with parchment paper (if using the oven) or in the small raclette pans provided with a tabletop grill.
- Melt the cheese: For the oven broiler, place the baking sheet under the broiler for 2–4 minutes, watching closely, until the cheese is bubbly and lightly golden in spots. For a raclette grill, place the cheese-filled pans under the heating element for 3–5 minutes, until fully melted and bubbling.
- Scrape the melted cheese over the warm potatoes and serve immediately with cornichons, pearl onions, and cucumber slices. Sprinkle with black pepper and paprika if desired.
Tips
- If you can’t find raclette cheese, substitute a good melting cheese like Gruyère, Fontina, or a young Gouda. The flavor will be milder and less pungent, but the melt will still be smooth.
- Cut the cheese into uniform, thin slices—about 1/4 inch (6 mm)—so it melts evenly. Thicker slices take longer and may burn before the center melts.
- Keep the potatoes warm in a low oven (200°F / 95°C) while you melt the cheese in batches, so everything is ready at once.
- Don’t overheat the cheese: it should be molten and creamy, not browned or rubbery. Watch it carefully under the broiler or grill.
Serving Suggestions
Serve raclette as the centerpiece of a casual dinner. Offer small bowls of cornichons, pickled onions, steamed green beans, and crusty bread. A light green salad with a tangy vinaigrette balances the richness. For drinks, dry white wine like Fendant (the traditional Swiss pairing) or a light lager works well.
Variations
- Vegetable Raclette: Add roasted mushrooms, bell peppers, or zucchini alongside the potatoes.
- Meaty Raclette: Serve with thinly sliced prosciutto, salami, or smoked ham—just keep them separate from the cheese until serving.
- Herbed Raclette: Sprinkle fresh thyme or rosemary over the melting cheese for an aromatic twist.
- Raclette Toast: Instead of potatoes, serve the melted cheese over slices of toasted country bread.
Storage and Reheating
Leftover raclette cheese can be refrigerated in an airtight container for up to 5 days. To reheat, place slices in a small pan under the broiler or in a skillet over low heat until just melted—be careful not to overheat. Potatoes and pickles will keep separately for 3–4 days refrigerated; reheat potatoes in the microwave or oven. Do not freeze raclette, as it becomes crumbly and loses its smooth melt.
Frequently Asked Questions
What is the best way to melt raclette without a raclette grill?
Use your oven broiler. Place the cheese slices on a parchment-lined baking sheet and broil 4–5 inches (10–12 cm) from the heat for 2–4 minutes, watching closely. You can also use a small nonstick skillet over medium-low heat, stirring until just melted.
Can I eat the rind of raclette cheese?
Yes, the rind is edible and adds a slightly earthy flavor. However, it becomes tough when melted, so most people trim it off before melting. If serving cold, you can leave it on.
What does raclette taste like?
Raclette has a creamy, nutty flavor with a subtle pungency that becomes more pronounced with age. Young raclette is mild and buttery; aged versions are more assertive and slightly tangy.
How much raclette per person should I buy?
Plan on about 6–8 ounces (170–225 g) per person as a main course. If you’re serving many sides, 4–6 ounces (115–170 g) per person is sufficient.
Can I use pre-shredded raclette cheese?
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the best texture, buy a block and slice it yourself.
Is raclette safe to eat if I’m pregnant?
Raclette is typically made from pasteurized milk, but some artisanal versions use raw milk. Check the label or ask your cheesemonger. If you’re pregnant, choose a pasteurized variety and ensure it’s heated to a rolling boil or 165°F (74°C) before serving, as with any soft or semi-soft cheese.
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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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