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Raclette is very popular in Europe, especially in the Swiss Alps and other ski regions. And that’s where it’s said Raclette came from.
While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates. It is then served with small potatoes, gherkins, pickled onions and air-dried meat called Viande des Grisons. Raclette comes in round and square shapes and can be served with Vin de Savoie.
Today, few houses have an open fireplace, so to simulate the process we now have Raclette Melter that hold a block or half wheel of cheese under a heating element. Once melted, the cheese is being scraped off onto the prepared potatoes.
Another variety is a Raclette Grill, which allows melting individual portions of cheese and offers a grill top to serve grilled vegetables, meat, chicken, or fish with the cheese. Many of these models come with a reversible grill top that can be used to make crepes or pancakes. And yet another variety can be converted into a mini pizza oven.
A Traditional Raclette Recipe
This simple raclette recipe should be the first you try on your raclette grill or raclette melter. Serves 4
- 8 small/medium potatoes
- 1.5 lb. Raclette Cheese
- Buendnerfleisch (cut in paper-thin slices)
- 1 jar pickled gherkin cucumbers (cornichons)
- 1 jar pickled onions
- freshly ground pepper
Wash potatoes and, with skins on, boil in a pot filled with salted water for about 20 min. Test with a knife if the potatoes are done. Keep warm until ready to use in an insulated potato basket. In the meantime remove the rind of the cheese and cut into 1/16″ thick slices using a adjustable wire slicer. Arrange gherkins, onions, and Buendnerfleisch on a platter and set aside until required. Turn raclette on to begin to heat up (allow for at least 5 minutes before using). For raclette grills: Each guest takes a slice of cheese, places it in their pan and slides it under the raclette grill to melt. It takes approximately 2 minutes to melt to a creamy consistency and 3 minutes for a more crispier top. In the meantime take a potato, place onto your plate and cut it into a few pieces, remove the pan from under the grill once it’s reached its preferred consistency and hold the pan onto its side to scrape the cheese out, using your wooden spatula. For raclette melter, each guest prepares potatoes and side dishes on their plates. When the cheese starts melting on the wheel, scrape the cheese onto the plate. Season to taste with freshly ground pepper and paprika. Pair Grand Cru Raclette with Pinot Grigio, Fendant, a Swiss white wine, or a light, fruity red wine, such as Beaujolais.