Swiss melted cheese scraped over potatoes and charcuterie
Raclette
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Raclette
Swiss melted cheese scraped over potatoes and charcuterie
★4.6(14)
A wheel of raclette cheese melted under a grill and scraped over boiled potatoes, cornichons, pickled onions, and cured meats. An Alpine tradition of melted cheese perfection.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Raclette is the Swiss art of melting half a wheel of cheese by the fire and scraping it over waiting potatoes. Whether you use a traditional half-wheel setup or a tabletop raclette grill, the result is pure melted cheese bliss.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Raclette worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb raclette cheese, sliced into 1/4-inch thick pieces
- 2 lbs small waxy potatoes (fingerling or new potatoes)
- 8 oz assorted charcuterie (prosciutto, bresaola, coppa)
- Cornichons and pickled onions
- Fresh ground black pepper
- Crusty bread (optional)
Instructions
- 1
Boil potatoes in salted water until tender, about 15-20 minutes. Keep warm in a towel-lined bowl.
- 2
Heat a raclette grill or place cheese slices under a broiler.
- 3
Melt cheese slices in the raclette trays or under the broiler until bubbling and golden on top.
- 4
Scrape or slide melted cheese over boiled potatoes on each plate.
- 5
Serve with cornichons, pickled onions, charcuterie, and freshly ground pepper alongside.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Raclette cheeseFontina, Morbier, or young Gouda
These melt similarly but have different flavor profiles
CornichonsDill pickles, sliced
Any tart pickle provides the needed acidic contrast
Tips & Storage
Pro Tips
Use waxy potatoes that hold their shape—starchy potatoes fall apart under the melted cheese.
Let each person scrape cheese over their own plate for the full interactive experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Raclette is served immediately. Leftover cheese can be wrapped and refrigerated.
Reheating
Simply melt more cheese. The accompaniments are served at room temperature.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (80mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates30g
Fat34g
Fiber480mg
Sugar3g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a raclette grill?
- No, a broiler works well. Place cheese on a heatproof plate and broil until melted.
- What cheese substitutes work?
- Fontina or young Gouda melt similarly, though the flavor won't be identical.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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