Raclette

Method

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1. Scrub the potatoes and boil them whole in heavily salted water for 20 minutes until a knife slides in easily. Drain and keep them warm in a covered dish.

   Mark done Start 20 min timer

2. Arrange the cornichons, onions, ham, mushrooms and peppers in separate bowls on the table.

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3. Heat the raclette grill, or set the half wheel under its heater, 15 minutes before you plan to eat.

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4. Melt the cheese in rounds — a slice per pan under the grill, or the cut face of the wheel until the surface bubbles and slumps.

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5. Scrape or tip the molten cheese straight onto a plate of hot potatoes, crushing them lightly with a fork first so the cheese gets in.

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6. Grind black pepper over and dust with paprika. Eat immediately, while the next round melts.

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7. Keep going in rounds until everyone stops. Drink kirsch or white wine, not water — the local rule is that cold water sets the cheese in your stomach.

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Chef’s Tips

• Waxy potatoes, boiled whole in salty water and kept hot.
• Melt in rounds, not all at once. Cheese that waits goes oily.
• Crush the potato before the cheese lands so it soaks in.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A dry Swiss white wine
• Kirsch
• A green salad with sharp vinaigrette

Storage & Reheating

Wrap leftover cheese well and refrigerate 1 week. Leftover potatoes make an excellent rösti.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.