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Traditional Cheese
Raclette
A simple recipe for a basic and
traditional raclette. Adapted from recipe by Tori Ritchie.
Makes: about 6 servings
I
N G R E D I E N T S
1 large wedge raclette preferably Gomser, Conches or Bagnes if you can
find it. (about 1 pound)
1 dozen small new potatoes, unpeeled
Assorted pickled garnishes: cornishons, pickled onions, caper berries
1/2 pound sliced Bundnerfleisch (air dried beef)
I N S T R U C T I O N S
Wash the potatoes, and boil them in their
skins. Allow them to drip, then place them in a basket, covered with a cloth
to keep them as hot as possible.
Put a cheese slice on a raclette tray and melt it under the special grill,
then pour it over a potato. This is a dish made at table; the guests take
one potato and one slice of melted cheese at a time, so that they are always
eating a dish which is piping hot
Traditional Raclette Machine
If you have a traditional raclette machine (with heat coils) prepare as
directed by the manufacture. Heat the cheese and scrape onto
warmed plates. Serve with accompaniments.
Raclette Grill
If you have raclette grill slice the cheese and place on the warmer
trays. Heat according to manufacturer's instructions. Serve with
accompaniments.
No Special Equipment?
Not a problem. Slice a 4oz portion of cheese for each serving.
Remove the rind from the cheese and place on an ovenproof plate. Place plates in a
preheated 450degree oven until melted and almost liquid. Serve
with accompaniments.
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What Is Raclette?
Read more
about Raclette including history, recipes,
cheeses and equipment.
More Raclette Recipes
More Raclette Recipes from our GourmetSleuth resource guide
Lookg For A
Raclette Grill?
Still designed in Switzerland today a complete raclette
set with reversible grill. Available now at
GourmetSleuth.com
raclette grill set
Set Specifications:
Size 14-½" x 10" x 5-½" H
Power 1200 watts 120 volts AC
8 Heat-resistant spatulas
8 Raclette dishes
Reversible grill/crêpe top
Variable heat control
Stainless steel body
Warranty one year
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