Raclette
- Lactose Free
- Energy Kcal 1080
- Carbohydrates g 99.6
- of which sugars g 8.8
- Protein g 70
- Fats g 44.7
- of which saturated fat g 17.85
- Fiber g 9.8
- Cholesterol mg 163
- Sodium mg 3323
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Imagine digging into melted cheese with that cozy mountain vibe. Yep, that's exactly what you get with a raclette recipe from Switzerland’s canton of Valais. Picture this: alpine herders with giant wheels of raclette cheese out in the fields. They’d use the fire’s heat to melt the cheese until it was gooey and golden, scraping it onto bread. Really, really satisfying. Today, we keep this tradition going with a raclette grill at the table. It's like a chill dinner party—just hanging out, chatting, waiting for your plate to fill with potatoes, veggies, or cold cuts.
A traditional raclette meal is all about gathering with friends, laughter, and tender bites. You mix and match your favorite flavors with the creamy cheese. The table's got all sorts of raclette ingredients, like crispy potatoes, pickled onions, cornichons, and sliced meats. So, so tasty. In some places, they even add roasted veggies or mushrooms for a twist. And look, people love layering the raclette cheese over grilled sausages or charred peppers, making it moist and rich. Even if you do not have a special grill, melting the cheese in a pan and serving it right away? Works great. The magic is everyone diving in together, creating favorite combos and making memories around the table—kind of like those alpine herders did. Only now, more variety, less sheep.
This dish is way more than eating; it's a cultural experience. It's a chance to savor Swiss mountain life with every bite. For real. You’ll love it.
INGREDIENTS
- Pickles 8
- Bread 8 slices
- Champignon mushrooms 2 cups (150 g)
- Prosciutto crudo 8 slices
- Prosciutto cotto 8 slices
- Salami 12 slices
- Potatoes 1.6 lbs (720 g)
- Raclette cheese 5.5 oz (160 g) - sliced
- for 8 meat skewers
- Chicken breast 8.8 oz (250 g)
- Smoked pancetta 8 slices
- for 8 vegetable skewers:
- Red peppers 1 ⅓ cup (200 g)
- Yellow peppers 1 ⅓ cup (200 g)
- Zucchini 1 ¾ cup (200 g)
How to prepare Raclette
To prepare the raclette, start by carefully cleaning the potatoes (use ones of roughly the same size for better cooking) and wrapping them in aluminum foil; the potatoes prepared this way will be baked in a preheated oven at 400°F for 45-50 minutes 1. In the meantime, start making the vegetable skewers: wash and dry the bell peppers well, cut them in half, remove the stem and seeds, then cut them into chunks about 1/3 inch thick 2. Clean and wash the zucchini, remove the ends, and slice them into fairly thin slices using a mandolin or a peeler 3.
To assemble the vegetable skewers, thread a piece of bell pepper and a folded slice of zucchini onto a wooden skewer, as shown in the photo 4: continue this way, alternating the vegetables, until each skewer is filled. Now move on to the meat skewers: take the chicken and cut it into strips 5, slice the smoked bacon 6 and
thread the two meats alternately onto a wooden skewer to form the skewer 7. Continue this way until all the ingredients are used up. Clean, wash, and slice the champignon mushrooms 8 and slice the bread 9, then set them aside.
Prepare small platters with the cold cuts to place in the center of the table, with slices of salami, cooked ham, and raw ham, then garnish with a few pickled gherkins 10. By now the potatoes should be cooked: take them out of the oven, open the foil, and cut them in half lengthwise, then place them on a serving plate 11 (if you like, you can season them with a pinch of salt and a drizzle of extra virgin olive oil). Everything is ready for the raclette: bring the cold cut plates, baked potatoes, and raclette machine to the table! Turn on the machine and use the upper grill to cook the skewers, a couple at a time 12,
grill the champignon mushrooms and heat the bread slices 13. Place two slices of Raclette cheese in each designated “palette” 14 and position them underneath to melt the cheese 15. When the cheese has melted and the skewers are cooked, you can enjoy them by dipping them in the hot Raclette... enjoy your meal!