Raclette: Fondue without the ’70s cliches


Raclette: Fondue without the ’70s cliches


Raclette is the perfect party food. Like fondue, it’s all about melting cheese. The biggest difference is that raclette (the name of both the cheese used and the overall dish) is grilled or broiled, rather than cooked in a pot.

Typically, raclette is melted in individual portions using a special raclette grill. The cheese then is scraped onto a person’s plate over a serving of boiled potatoes, pickled onions and gherkins or cornichons (another kind of small pickle). Other accompaniments might include ham or dried beef, along with various vegetables and fresh bread.

Raclette grills usually have two levels – a top for heating vegetables or meat, and a lower broiler level for melting the cheese. Individual pans are used for melting the cheese. Raclette cheese is obviously the most popular cheese to use to for the dish. If you can’t find it, another firm, easy melting Swiss cheese can be substituted, such as Emmentaler.

Start to finish: 1 hour prep

Servings: 8


For the potatoes:

2 pounds new or fingerling potatoes

Kosher salt

For the marinated vegetables:

½ cup rice or sherry vinegar

2 tablespoons sugar

1 teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon ground black pepper

2 tablespoons chopped fresh thyme

1 cup frozen peeled pearl onions, thawed

3 red bell peppers, cored and sliced

1 pound green beans, trimmed

12 ounces small button mushrooms

For the accompaniments:

4 ounces prosciutto

4 ounces dry salami, sliced

1 pound cooked, peeled shrimp

½ cup marinated artichokes

½ cup gherkins or cornichons

2 pounds raclette cheese, sliced


Heat the oven to 200 F.

To prepare the potatoes, fill a large pot with the potatoes and enough salted water to cover them by 1 inch. Bring to a boil over medium-high and cook for 15 minutes, or until tender when pierced with a fork. Drain the potatoes, then return them to the pot, cover and place in the oven to keep warm.

While the potatoes are cooking, start the vegetables. In a medium saucepan over medium-high heat, bring the vinegar, sugar, salt, paprika and black pepper to a boil, stirring to dissolve the sugar and salt.

In a large bowl, combine the thyme, onions, red peppers, green beans and mushrooms. Pour the hot vinegar mixture over the vegetables then set aside, stirring occasionally, for 20 minutes.

To serve, follow the product directions for heating and using your raclette grill. Use a slotted spoon to transfer the marinated vegetables to a platter. Arrange the potatoes and other accompaniments in bowls or on plates at the table. Guests can heat their vegetables on the top of the grill and melt their cheese using the grill’s broiler according to product directions. Top potatoes with the vegetables and melted cheese.

Nutrition information per serving: 730 calories; 360 calories from fat (49 percent of total calories); 40 g fat (23 g saturated; 0 g trans fats); 215 mg cholesterol; 41 g carbohydrate; 7 g fiber; 10 g sugar; 55 g protein; 1370 mg sodium

Raclette: Fondue without the ’70s cliches

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