Baked Raclette Recipes

HOW TO MAKE RACLETTE

Steps:

• If necessary, cut the raclette cheese to fit the coupelles or small trays under the raclette grill.
• Turn the raclette grill on to medium-high heat.
• If you are using bacon, place the bacon rashers onto the grill plate and cook until your liking.
• Use the bacon fat to cook the other ingredients.
• If you are not using bacon, simply brush the grill plate with some oil.
• Place some meat and vegetables on the hot grill plate.
• While the meat and vegetables are cooking on the grill plate, place a slice of raclette cheese into the coupelles or small trays, and place them under the heating element.
• The melted raclette cheese is usually served over the warm potatoes on your plate, which you should slice just before adding the cheese. But it is also common to place the melted cheese over the cooked vegetables. Some people even put slices of potatoes into the coupelles so that the cheese melts directly on top. Do as you please!
• Be careful to not overcook the meat on the grill plate.

EASY AT-HOME RACLETTE

Steps:

• Preheat the oven to 325 degrees F.
• Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.
• Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Steps:

• Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
• When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

OVEN RACLETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
• Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
• Sprinkle cheese with thyme and pepper to serve.

RACLETTE POTATO SKINS

Steps:

• Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
• Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.

RACLETTE

Steps:

• Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.

TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
• Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)

Steps:

• Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
• Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
• Cut the cheese into thin slices.
• Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
• Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
• Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

RACLETTE

Steps:

• In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over high heat to bring to a boil, then reduce heat to low and simmer until potatoes are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
• If you have oven-proof plates, preheat a broiler. If you do not have oven-proof plates, preheat oven to 250 degrees. When cool enough to handle, cut the potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly among four plates, arranging them in a pinwheel pattern.
• Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all potatoes. Broil or bake until cheese melts, about 3 minutes in a broiler or 10 minutes in an oven.
• Season with salt and pepper to taste. Serve hot, garnished with scallions sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional accompaniments. If desired, the dish may be served with a green salad.

SWISS RACLETTE

Steps:

• Chop up the Bacon and Salami. set to one side. Blanche the Asparagus and just bring the sweet corn to the boil and drain. Leave to cool.
• Chop up the onion, Tomato and capsicum into small dice, put them all in individual small dishes and cover all the prepared ingredients.
• Cook the potatoes, and serve hot with all the ingredients on the table. People can then help themselves to what they like, usually putting on the bacon and uncooked vegetables first so that they cook well. Add the spices to taste.
• Add the Asparagus and corn, then put a thin layer of cheese over the top, slide under the frill part of the raclette and heat until the cheese has melted.
• Put just two new Potatoes on the plate, cut open and add the cooked mix over them.
• Refill your cooking utensil and start over again, most will have three to four helpings,.
• Its delicious, relaxing and so much fun.

RACLETTE

Steps:

• Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
• Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
• Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
• Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
• Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.

RACLETTE WITH POTATO ROUNDS

Steps:

• Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.