Best 14 Raclette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Raclette: A Culinary Journey of Melted Cheese Delights**

Raclette, a quintessential Swiss dish, takes center stage as a culinary delight that captivates taste buds with its melted cheese indulgence. Originating from the mountainous regions of Switzerland, raclette has transcended its humble beginnings to become a global favorite. This article presents a delectable selection of raclette recipes that showcase the versatility and boundless creativity of this iconic dish.

From the classic Swiss raclette to innovative takes with unique ingredients and flavor combinations, these recipes promise an unforgettable gastronomic experience. Whether you prefer the traditional method of melting cheese over an open fire or the convenience of using a raclette grill, the recipes in this article have something to suit every taste and preference.

Dive into the classic Swiss raclette recipe, where wheels of cheese are melted and scraped onto boiled potatoes, accompanied by an assortment of delectable accompaniments. Discover the art of making the perfect raclette sauce, a harmonious blend of flavors that elevates the melted cheese experience.

For those seeking a vegetarian delight, the vegetable raclette recipe offers a vibrant array of grilled vegetables, roasted to perfection and paired with melted cheese. Indulge in the smoky flavors of grilled eggplant, zucchini, bell peppers, and mushrooms, all coated in a blanket of melted raclette cheese.

The raclette burger recipe takes a creative twist on the classic burger by incorporating melted raclette cheese as a topping. The combination of a juicy patty, melted cheese, and an array of toppings results in a flavor explosion that will satisfy any burger enthusiast.

Last but not least, the raclette pasta recipe brings together the richness of melted raclette cheese with the comforting embrace of pasta. Creamy and indulgent, this dish is a symphony of flavors and textures, featuring tender pasta coated in a luscious melted cheese sauce.

Embark on a culinary adventure with these raclette recipes and elevate your dining experience to new heights. Prepare to be captivated by the symphony of flavors and textures that raclette has to offer, whether you're a seasoned raclette enthusiast or a newcomer to this delectable dish.

Let's cook with our recipes!

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)



Raclette (Melted Cheese with Potatoes and Pickles) image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5-inches long and 2-inches wide
4 freshly boiled small new potatoes, peeled and kept hot
4 to 8 small sour gherkins, preferably imported cornichons
4 to 8 pickled onions

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)



Raclette (Potatoes and Cheese from Switzerland) image

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

4 medium potatoes (new potatoes or red potates are best)
1 pinch salt
8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)

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 image

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

1 teaspoon fresh thyme leaves, chopped
1/2 chives, sliced (small bunch)
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon tarragon leaves, chopped
2 tablespoons unsalted butter
2 leek whites, cleaned and thinly sliced
Salt
Freshly ground black pepper
4 Idaho potatoes, peeled
1/4 cup vegetable oil
4 ounces raclette, thinly sliced (substitute with Gruyere or Fontina)

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.

TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE



Twice-Baked Potato-and-Raclette Casserole image

Mashed potatoes are enriched with butter, sour cream, cream cheese, and raclette for this decadent fondue-inspired casserole. Crispy potato skins roasted with garlic and sage make an ingenious garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h40m

Yield Serves 10 to 12

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for dish
5 pounds Yukon Gold potatoes, scrubbed
1/3 cup sour cream
4 ounces cream cheese, room temperature
6 ounces raclette or fontina, grated (2 1/2 cups)
1/2 cup whole milk, room temperature
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 teaspoons minced garlic (from 2 cloves)
16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped
2 tablespoons finely chopped fresh chives, for serving

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
  • Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

RACLETTE



Raclette image

Provided by Elaine Louie

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound (about 12) fingerling potatoes
1 tablespoon kosher salt, or as needed
10 ounces Raclette, or hard mountain cheeses like Emmenthaler or Gruyere, thinly sliced
freshly ground black pepper
2 scallions, trimmed, and sliced diagonally in 1/8 inch strips
Cornichons, pickled onions or pickled cauliflower, optional.

Steps:

  • In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over high heat to bring to a boil, then reduce heat to low and simmer until potatoes are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
  • If you have oven-proof plates, preheat a broiler. If you do not have oven-proof plates, preheat oven to 250 degrees. When cool enough to handle, cut the potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly among four plates, arranging them in a pinwheel pattern.
  • Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all potatoes. Broil or bake until cheese melts, about 3 minutes in a broiler or 10 minutes in an oven.
  • Season with salt and pepper to taste. Serve hot, garnished with scallions sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional accompaniments. If desired, the dish may be served with a green salad.

RACLETTE WITH POTATO ROUNDS



Raclette With Potato Rounds image

This cheesy appetizer relies on just a few ingredients and can be put together in a snap.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

3/4 pound fingerling potatoes, sliced into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt
4 ounces thinly sliced raclette
Thinly sliced cornichons, for topping

Steps:

  • Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.

MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)



Melted Cheese With Potatoes and Pickles (Raclette) image

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

1/2 lb imported raclette cheese, cut into 16 slices, each approximately 1/8-inch thick, 5 inches long and 2 inches wide
4 freshly boiled tiny new potatoes, peeled and kept hot
4 -8 small sour gherkins, preferably imported cornichons
4 -8 pickled onions

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.

RACLETTE



RACLETTE image

Categories     Potato     Brunch     Broil     Low Fat

Yield 2-3

Number Of Ingredients 13

16 baby Yukon Gold or red-skinned potatoes (skins on), scrubbed
8 baby zucchini, halved lengthwise
1 bunch thin asparagus, trimmed
1 bunch broccolini
2 plum tomatoes, thinly sliced into rounds
1 3/4 to 2 pounds/800 to 900 g Raclette cheese, cut into 1/3-inch-/1-cm-thick square slabs
4 ounces/110 g thinly sliced Black Forest ham
1 small jar gherkins, drained
1 small jar cocktail onions, drained
1 loaf crusty French bread, sliced
3 tablespoons/45 g butter, melted
Salt and freshly ground black pepper
Paprika

Steps:

  • To prepare the accoutrements: Boil the potatoes in a large pot of boiling salted water for about 15 minutes or until they're just tender. Drain the water from the potatoes and allow the potatoes to cool slightly. Cut the potatoes in half and transfer them to a platter. Arrange the baby zucchini, asparagus, broccolini and tomato slices on the platter alongside the potatoes. Place the cheese and prosciutto on another platter. Place the gherkins and onions in small bowls. Place the bread in a basket. To cook and serve: Place the raclette grill in the middle of the dinner table. Preheat the raclette grill according to the manufacturer's instructions. Brush the top griddle of the raclette grill lightly with some butter. Cook some of the potatoes, zucchini, asparagus and broccolini on the top griddle until they are golden brown and crisp tender, turning occasionally, about 5 minutes. Sprinkle with salt and pepper. Transfer the grilled vegetables to plates. Repeat with the remaining butter, vegetables, salt and pepper. Meanwhile, have each dinner guest place a slice of cheese onto their individual cheese tray, topping it with a slice of tomato or grilled vegetables, if desired, and slide it under the broiler of the raclette grill for about 5 minutes or until the cheese melts, bubbles convincingly and is brown around the edges. While the cheese melts, this is a good time to eat a few slices of ham and some gherkins. Have the dinner guests remove their trays from under the broiler and spoon the melted cheese onto the grilled potatoes on their plates, sprinkle with paprika and pepper, and eat with the grilled vegetables and accoutrements. Since it takes about 5 minutes or so for each slice of cheese to cook, it's a good idea to put a new slice of cheese under the broiler as soon as you've scraped the last one onto your potatoes. That way you can keep them coming.

RACLETTE AMERICAN STYLE



Raclette American Style image

We have a group of girlfriends who get together every so often for a night together, either out or at someone's house. My turn is always right before Xmas holidays and we've made a tradition of having Raclette night. Here's our fun variation on the authentic Swiss/French Raclette meal. I purchased my T-fal brand "Swiss Raclette with Grill for 8 people" at http://thekitchenstore.com. Raclette cheese is sold in fine cheese stores, at Trader Joes (for a lot less $$) if their store is close to you or it can be ordered on-line from http://www.igourmet.com/. igourmet.com also has a French sausage called Campagne Saucisson that I'd like to try next time. We served both red and white wines - beer is also nice. Cooking time will be for as long you and your guests want to sit at the table. Be sure to include a decadant chocolate dessert for the end of your meal - chocolate macaroons are especially nice. Enjoy!

Provided by annbb

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs raclette cheese
1/2-1 lb yellow sharp cheddar cheese
2 lbs small red potatoes (about 6 per person)
6 links sweet Italian sausage links (or a sausage of your choice)
1/3 lb very thinly sliced top quality prosciutto
1/3 lb very thinly sliced black forest ham
1 lb shaved or very thinly sliced beef steak (optional)
2 -3 medium portabella mushrooms
2 fresh red peppers, roasted to remove skin or 2 bottled roasted red peppers
olive oil
balsamic vinegar
salt & freshly ground black pepper
salad greens
1 can mandarin orange segments
1 cup toasted walnuts (or so)

Steps:

  • TO DO AHEAD, steps 1 - 5 (about 30 - 45 minutes prep time: Cut rind off Raclette cheese and slice about 1/4" thick and in a size to fit your raclette trays. Slice the cheddar cheese the same way. Arrange on a platter, cover and refrigerate.
  • Slice the Portobello mushrooms 1/4" thick, (or buy already sliced). Slice the peppers in long strips. Put mushrooms and peppers into a Ziploc bag. Mix or preferably emulsify together Good Seasons Italian dressing package with balsamic and olive oil. Pour into the Ziploc, close and gently shake to coat everything. Marinate for no more than half a day. Arrange on a platter, (We put it on an oval one, red pepper strips in the middle and mushrooms on each end - pretty!), cover and refrigerate.
  • Brown the sausages on all sides in a skillet. When nice and browned, boil them until just done, still a little pink in the middle. When they are cool enough to handle, slice them about 1/4" thick and on a slight diagonal. Arrange on a platter with the ham slices, (step 4).
  • Separate the proscuitto and ham slices. Cut them in half and arrange them on a platter - we took each slice and made a sort of rosette out of it so they were easier to pick up and put the sausages in the middle with the hams on either side.
  • Put shaved beef in a Ziploc bag. Pour in your marinade of your choice, close the bag and shake to mix well. (We emulsified together some olive oil, bourbon, a garlic clove, about a T. of Grey Poupon mustard, a splash of balsamic and black pepper.) Marinate for an hour to several hours. Drain the marinade off the steak; try to separate the slices, make "rosettes" and arrange on a platter BY ITSELF since it's a raw meat; cover and refrigerate.
  • AN HOUR BEFORE EATING, step 6: Take everything out of the refrigerator (at least an hour before eating) so they're room temperature.
  • ABOUT 20 MINUTES BEFORE EATING, steps 7 - 9: Bring a pot of water to a boil and cook the potatoes till just done - fork tender but not falling apart. Drain and place in a covered dish.
  • Put your greens in a salad bowl. No more than 20 minutes before eating, toss with your favorite vinaigrette (we made our own with wine vinegar, olive oil, salt, pepper, pinch of sugar and dried dill), orange sections and walnuts.
  • Turn on your Raclette grill. I taped the grill's electric cord to the table so it wouldn't be accidentally jerked off if someone tripped over the extension cord. Of course, I tripped over the cord - thank GOD it was taped down!
  • DINNER'S READY!!: Put everything on the table and enjoy! We used sandwich plates instead of dinner-size plates and everyone had their own salad bowl, which we dished up and took to each person at the table. We also used fondue forks for stabbing and grabbing. DELICIOUS!!! And a lot of fun!
  • For those of you who've not done this yet: Each person takes the cheese they want and what they want to grill on the top of the raclette maker and then"cooks" his own meal. The Raclette (or cheddar) cheese is melted in small pans underneath the grill top. When the cheese is melted it is poured over the potatoes. The meats and veggies are grilled on the top of the appliance. DELICIOUS!!

POTATOES WITH RACLETTE CHEESE AND GARLIC



Potatoes With Raclette Cheese and Garlic image

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

6 large baking potatoes
1 bulb of garlic
50 g butter
2 cups grated raclette cheese

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.

RACLETTE POTATO SKINS



Raclette Potato Skins image

Raclette is both the name of an Alpine cheese and the dish in which it stars. The creamy, yet sharp, flavored cheese is gently melted and served with various accompaniments like potatoes, ham and cornichons. For these potato skins, we channeled the classic Swiss dish and put all the components together on top of a potato skin.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h50m

Yield 16 potato skins

Number Of Ingredients 7

4 medium-large russet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
8 ounces deli-sliced Black Forest ham
6 ounces raclette cheese, shredded (rind removed)
1 small shallot, thinly sliced and separated into rings
Sliced cornichons and chopped chives, for topping

Steps:

  • Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
  • Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.

RACLETTE CHEESE TOASTS



Raclette Cheese Toasts image

Categories     Bread     Cheese     Mustard     Appetizer     Broil     Quick & Easy     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 toasts

Number Of Ingredients 3

a whole-grain baguette or other whole-grain country-style loaf
8 ounces cold raclette cheese
4 teaspoons whole-grain mustard

Steps:

  • Preheat broiler.
  • Diagonally cut eight 1/2-inch-thick slices from bread, reserving remainder for another use. On a baking sheet toast one side of bread slices under broiler about 4 inches from heat and leave broiler on. Using a cheese plane thinly slice raclette. Turn bread over and spread 1/2 teaspoon mustard on untoasted side of each slice. Top toasts with cheese and broil until cheese is just melted, about 2 minutes.

SWISS RACLETTE



Swiss Raclette image

I tried this for the first time last summer in Switzerland and fell in love! It is delicious!! I know they sell Raclette pans but this is a version that's easy to do at home with the equipment you already have. Notes: Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.

Provided by CaliforniaJan

Categories     Swiss

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs thin-skinned potatoes, scrubbed (1 to 1 1/2 in. wide)
1 cup cocktail onion (to taste)
1 lb raclette cheese (see notes)
1 cup cornichon pickle (to taste)
salt and pepper

Steps:

  • Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
  • Meanwhile, Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
  • When potatoes are cooked, drain off most of the water and keep warm.
  • Broil cheese about 6 inches below heat until melted, about 5 minutes.
  • To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.

Nutrition Facts : Calories 198, Fat 0.3, SaturatedFat 0.1, Sodium 473.1, Carbohydrate 45.2, Fiber 6, Sugar 4.7, Protein 5.2

RACLETTE WITH FARFALLE, CORNICHONS, AND SAUTéED ONIONS



Raclette With Farfalle, Cornichons, and Sautéed Onions image

The personality of raclette in macaroni and cheese-the combination of cornichons and creamy, salty cheese takes to pasta with an irresistible grace.

Provided by Stephanie Stiavetti

Categories     Dinner     Pasta     Cheese     Onion     Broil     Boil     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

10 ounces farfalle
2 tablespoons olive oil
1 medium onion, sliced thin
16 ounces raclette, ideally in a wheel shape (though slices or a wedge will work fine)
1 cup sliced cornichons

Steps:

  • 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
  • 2. Heat olive oil in a pan over medium heat. Sauté onions until they are soft and lightly browned, about 8 minutes. Heap pasta into 4 bowls and top with onions.
  • 3. Fire up the broiler and brush a piece of aluminum foil lightly with oil.Put cheese, rind side down, on foil and place directly under heating element. As soon as the cheese has bubbled and melted, which should take about 2 minutes, tip it over a bowl of pasta and scrape a quarter of the cheese off; repeat for the other three bowls of pasta. Sprinkle with cornichons and serve; eat immediately, as the cheese cools off quickly.

Tips:

  • Choose the right cheese. Raclette cheese is a semi-hard cheese made from cow's milk. It has a slightly sweet and nutty flavor and melts well. You can also use other types of cheese, such as Gruyère or Emmental, but they may not melt as well.
  • Use a good raclette grill. A raclette grill is a special type of grill that has a heating element on top and a non-stick surface on the bottom. The cheese is placed on the non-stick surface and melted. You can also use a regular grill or a stovetop, but you may not get the same results.
  • Prepare your accompaniments. Raclette is traditionally served with boiled potatoes, pickled onions, and cornichons. You can also serve it with other vegetables, such as roasted peppers, mushrooms, or zucchini. cold cuts, and bread.
  • Don't overcrowd the grill. If you put too much cheese on the grill at once, it will not melt evenly. Place the cheese in small batches and let it melt completely before adding more.
  • Scrape the cheese off the grill. Once the cheese is melted, use a spatula to scrape it off the grill. Be careful not to burn yourself.
  • Enjoy! Raclette is a delicious and fun dish that is perfect for parties or gatherings.

Conclusion:

Raclette is a versatile dish that can be enjoyed in many different ways. With a little planning and preparation, you can easily make a delicious raclette meal at home. So next time you're looking for a fun and easy way to entertain your friends, give raclette a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #5-ingredients-or-less     #appetizers     #lunch     #main-dish     #side-dishes     #eggs-dairy     #potatoes     #vegetables     #french     #easy     #european     #potluck     #dinner-party     #heirloom-historical     #holiday-event     #picnic     #romantic     #swiss     #cheese     #comfort-food     #taste-mood     #to-go

Related Topics