Raclette

Raclette (Swiss Alpine Melted Cheese with Potatoes and Pickles)

The classic Swiss mountain meal: a half-wheel of raclette cheese softened under a heater (or oven/broiler at home) and scraped over boiled potatoes, cornichons and pickled onions. Slow, convivial, and best eaten over a long evening.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •800 g (1¾ lb) small waxy potatoes (e.g. Bintje, Charlotte, or Yukon Gold), keep skins on; choose similar sizes so they cook evenly
• •800 g (1¾ lb) raclette cheese, half a wheel is ideal; pre-sliced raclette cheese (200 g / 7 oz per person) is the closest home substitute since most kitchens lack a dedicated raclette heater
• •120 g (4¼ oz) cornichons (baby gherkins), dill or sour pickles are an acceptable substitute; serve whole or halved lengthways
• •100 g (3½ oz) pickled pearl onions (Silverskin), drained; thin slices of pickled onion in vinegar work in a pinch
• •200 g (7 oz) dried Alpine meat (Bündnerfleisch, Viandes des Grisons, or jambon cru), optional but traditional; thinly sliced cured ham (prosciutto) is the closest home substitute
• •1 tsp fine sea salt, for the potato cooking water
• •1 tsp black peppercorns, optional, for the cooking water; freshly ground black pepper to serve
• •150 ml (⅔ cup) dry white wine (Fendant or other crisp Swiss/Alpine white), optional, served alongside; unsweetened black or herbal tea is the traditional non-alcoholic pairing

Steps

1. 1 Scrub the potatoes well but do not peel. Place them in a large pot, cover with cold water by 2 cm / 1 inch, add the salt and peppercorns, and bring to a boil.
2. 2 Reduce to a steady simmer and cook uncovered for 25–35 minutes, until a skewer slides into the centre of the largest potato with no resistance. Do not overcook; they should hold their shape when cut. Drain and keep warm in the covered pot (a tea towel under the lid absorbs steam).
3. 3 While the potatoes cook, arrange the raclette slices (if using pre-sliced) on a plate and bring to room temperature 20–30 minutes before melting — cold cheese melts unevenly. If using a half-wheel, score the cut face lightly so the molten layer lifts cleanly.
4. 4 Drain the cornichons and pickled onions and divide among small bowls or one large platter. Arrange the cured meat on a separate board.
5. 5 Melt the cheese using one of these methods: (a) Traditional raclette heater / eight-portion grill: place slices in the small pans under the top heater until bubbling and golden at the edges, 4–6 minutes. (b) Oven broiler / grill: set an oven rack 10 cm / 4 inches from the broiler element and preheat on high for 5 minutes. Place cheese slices on a parchment-lined tray and broil 4–6 minutes, watching constantly, until the surface is molten and lightly browned. (c) Half-wheel method: clamp the wheel cut-side toward the heater/oven and scrape the molten face every few minutes with a cheese scraper.
6. 6 Doneness cue for the cheese: it should be fully liquid, glossy, and just starting to brown in spots — not grainy or stiff. If it looks oily or separated, it has gone too far; discard that slice.
7. 7 Place each potato on a warm plate, cut it open with a knife, and either: scrape molten raclette directly over the top (traditional half-wheel method), or pour a melted pan/slice of cheese over each portion.
8. 8 Top with a generous spoonful of cornichons and pickled onions, add a few slices of cured meat on the side, and finish with a few turns of black pepper. Eat immediately while the cheese is still flowing.
9. 9 Repeat the melt-and-scrape cycle slowly, one round at a time, keeping pace with the conversation. Potatoes are ready when warm again; if they have cooled, reheat briefly in the potato water or a low oven.
10. 10 Do not drink the cheese with milk or sweet drinks — wine, dry cider, kirsch, black tea, or hot herbal tea (mint, sage) is customary. Pace yourself: the cheese is very rich (roughly 45–50% fat).