Raclette is a traditional Swiss dish that’s been adored for ages. The cheese, made of semi-hard cow’s milk, melts slowly and is scraped onto potatoes, rustic bread, or charcuterie. You need a grill or open fire for the best flavor, but I’ve used the oven, too, and it definitely works in a pinch. This is a fun party dish- just set out the ingredients and let guests scrape melted cheese! What’s not to love?
• 1 wedge Raclette cheese, cut into slices about 1/2 an inch thick (about a pound)
• 12 cooked fingerling potatoes (unpeeled)
• Assorted pickles and gherkins
• 1 lb. assorted meats, like Black Forest Ham, Prosciutto di parma, or salami
• 2-3 sliced tomatoes
• Fresh bread
Arrange your supplies: you’ll need knives, plates, napkins, and your tray of garnishes. Make sure everything is close to the fireplace and ready to serve. The cheese melts slowly, so make sure you have plenty of wine to fill the time between servings.
You can buy special raclette warmers now, but if you don’t have one, place cheese on a clean heatproof board as close to the fire as possible. As the top of the cheese melts, scrape off cheese and add to potatoes or bread. Add garnishes. Serves 2-4.
You can get even more creative with fresh herbs and spices, but this is the original way to enjoy raclette. Our toasty, creamy Reserve Chardonnay is stellar with this dish.
