Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)

Name: Raclette (Alpine Melted Cheese over Potatoes and Charcuterie)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: raclette cheese 400 g; small potatoes 700 g; cured ham 150 g; cornichons 100 g; pickled onions 80 g; black pepper 0.5 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Raclette works as a meal at the table: each person melts a portion of cheese and pours it straight over warm potatoes and ham.

The cooking ahead is simple, boiling small potatoes until a fork goes in but the centers hold, then keeping them covered and warm. A raclette machine is the usual tool, though small ovenproof pans under an oven grill manage the same job. Pull the cheese when it turns glossy and the edges bubble; left longer, it browns and the fat separates.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.