Best 5 Potatoes Raclette Recipes
Potatoes Raclette, a traditional Swiss dish, is a delightful culinary experience that combines melted cheese, crispy potatoes, and flavorful accompaniments. This hearty dish is commonly enjoyed during the winter season, offering a comforting and satisfying meal.
Our collection of recipes provides a variety of options to prepare this classic dish. From the classic Raclette with Melted Cheese and Potatoes to more creative variations like the Raclette with Roasted Vegetables and Bacon, there's a recipe for every taste and occasion.
Whether you're hosting a Raclette party with friends and family or simply seeking a cozy meal for yourself, these recipes will guide you through the process of creating a memorable Raclette experience. So gather your ingredients, preheat your Raclette grill, and prepare to indulge in this Swiss culinary treasure.
RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)
Steps:
- Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
- When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.
RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)
A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.
Provided by Tinkerbell
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
- Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
- Cut the cheese into thin slices.
- Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
- Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
- Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.
RöSTI POTATOES WITH RACLETTE
Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
- Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
- Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
- Remove to a cutting board and cut into wedges to serve.
MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)
Make and share this Melted Cheese With Potatoes and Pickles (Raclette) recipe from Food.com.
Provided by CJAY8248
Categories Cheese
Time 35m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
- When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
- At once, place the four plates on the rack lowest to the source of heat.
- In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
- Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.
POTATOES WITH RACLETTE CHEESE AND GARLIC
I haven't made this yet but it sounds delish. This is done on the BBQ but it could be done just as easily in the oven adjusting the cooking times.
Provided by The Flying Chef
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wrap potatoes and whole garlic individually in foil. Place in a disposable baking dish.
- Cook in covered BBQ, using indirect heat, following manufacturer's instructions, 30 min's or until garlic is tender, remove garlic from dish.
- Cook potatoes for a further 20-30 min's until tender.
- Cut garlic in half, squeeze out pulp into a small bowl, stir in butter and combine well.
- Partially unwrap potatoes, cut length ways down the centre, being careful not to cut all the way through potato or foil.
- Open out potatoes and cup foil around them.
- Divide butter mixture among the potatoes, top with cheese.
- Place in baking dish and return to the BBQ, cook covered, using indiect heat again, for a further 15-20 min's or until cheese mealts and bubbles.
Tips:
- Choose the right potatoes: For the best results, use waxy potatoes such as Yukon Gold or Red Bliss. These potatoes hold their shape well and won't become too soft when cooked.
- Cut the potatoes evenly: This will help them cook evenly. If the potatoes are not cut evenly, some pieces may be overcooked while others are still undercooked.
- Season the potatoes well: Salt and pepper are essential, but you can also add other seasonings to taste. Garlic powder, onion powder, paprika, and chili powder are all good options.
- Don't overcrowd the pan: When cooking the potatoes, make sure to give them enough space so that they can cook evenly. If the pan is too crowded, the potatoes will steam instead of fry and will not get crispy.
- Cook the potatoes over medium heat: This will help them cook through without burning. If the heat is too high, the potatoes will brown too quickly on the outside but will be raw on the inside.
- Flip the potatoes frequently: This will help them cook evenly on all sides. If you don't flip the potatoes, they may brown on one side and be raw on the other.
- Serve the potatoes immediately: Raclette potatoes are best served hot and fresh. If you let them sit for too long, they will become soggy.
Conclusion:
Raclette potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a party or potluck, and they can also be served as a snack or appetizer. With a few simple tips, you can make sure that your raclette potatoes are crispy, flavorful, and perfect every time.
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