Raclette
Raclette cheese melted until golden and bubbling. The cheese is scraped over hot potatoes and sharp cornichons and the taste is nutty, creamy and intensely addictive. The meal goes on for as long as there is cheese left!
Ingredients
Fondue
- 1 kg Raclette cheese 250g per person
- 800 gr firm-fleshed potatoes
On the side
- 200 gr pickled gherkins cornichons
- 150 gr pickled onions
Equipment
- 1 mixing bowl for the salad
Instructions
1. Prepare the potatoes
- Wash the potatoes and boil them whole in salted water until tender, about 20–25 minutes. Drain and keep warm in a covered dish, they need to be hot when they reach the table.
2. Slice the cheese
- Cut the raclette into 5mm slices if it isn't pre-sliced, and arrange on a plate ready for melting.
3. Make the salad
- Whisk the Dijon and vinegar in a small bowl. Slowly drizzle in the olive oil, whisking until emulsified. Season. Toss with the leaves just before serving.
4. Heat the raclette grill
- Preheat for around 10 minutes so the first round melts properly.
5. Set the table
- Put out the hot potatoes, cornichons, pickled onions and dressed salad so everyone can help themselves throughout.
6. Melt the cheese
- Place a slice in each individual raclette pan and slide it under the heating element. Melt for 3–5 minutes, until bubbling and golden.
7. Scrape and repeat
- Scrape the melted cheese over the potatoes and pickles on your plate, then start the next slice straight away. Keep going, share, chat, and enjoy.
Notes
- Raclette means “to scrape,” the traditional way to serve melted cheese over food.
- Firm or waxy potatoes hold up perfectly to the cheese, unlike floury ones which break down.
- The crisp salad with mustard dressing cuts through the cheese’s richness and refreshes the palate.
- Vegetarian friendly, simple, and endlessly satisfying!