Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)
Quick answer
Raclette is an alpine winter dish in which thick slices of raclette cheese are melted under a broiler or in a dedicated raclette machine and poured generously over boiled...
What makes this special
- Raclette features melted alpine cheese poured over potatoes, balanced by acidic cornichons.
- Acidic cornichons reset the palate between bites of the salty, fatty cheese
- Table-side melting format lets each diner control their own cheese timing
Key ingredients
Core cooking flow
- 1 Scrub 700 g small potatoes well and leave the skins on.
- 2 Once the water boils, reduce to medium heat and cook for about 15 to 20 minutes.
- 3 Shake off excess moisture and keep the potatoes covered so they stay warm.
Raclette is an alpine winter dish in which thick slices of raclette cheese are melted under a broiler or in a dedicated raclette machine and poured generously over boiled potatoes, cured ham, cornichons, and pickled onions. The potatoes should be cooked until fork-tender but not mushy, so they hold their shape under the weight of the melted cheese. The raclette cheese delivers a salty, rich coating of milkfat, and tangy cornichons and pickled onions cut through the heaviness with their acidity, resetting the palate between bites. The communal format - each person melting their own portion of cheese and pouring it over arranged ingredients - makes it especially well suited for dinner parties and gatherings.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Scrub 700 g small potatoes well and leave the skins on.
Trim only if needed so the pieces are similar in size, then start them in cold water and bring to a steady boil over medium-high heat.
- 2Control
Once the water boils, reduce to medium heat and cook for about 15 to 20 minutes.
Drain as soon as a fork slides in with slight resistance, before the centers split or turn mealy.
- 3Control
Shake off excess moisture and keep the potatoes covered so they stay warm.
Slice 400 g raclette cheese into thick pieces and divide them among raclette pans or small oven-safe pans in even layers.
- 4Finish
Arrange 150 g cured ham, 100 g cornichons, and 80 g pickled onions on serving plates or a shared platter.
Drain the pickles lightly so their acidity stays bright without watering down the melted cheese.
- 5Step
Preheat the broiler or raclette machine fully before adding the pans.
Melt the cheese for 3 to 5 minutes, just until glossy and bubbling at the edges, and remove it before it browns hard or separates.
- 6Finish
Place warm potatoes with the ham and pickles, then pour the melted cheese over them immediately while it still flows.
Finish with 0.5 tsp black pepper, and serve right away so the cheese stays soft.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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