Easy At Home Raclette Recipes

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HOW TO MAKE RACLETTE



How to Make Raclette image

How to make raclette, a traditional Swiss dish, at home with a raclette grill.

Provided by Thanh | Eat, Little Bird

Categories     Dinner

Time 30m

Number Of Ingredients 10

150-200g (5-7 oz) raclette cheese, per person, sliced into 8mm slices
new potatoes, boiled (about 4 to 6 per person)
rashers of bacon
beef fillet, sliced thickly
chipolata sausages, or other small pork sausages
courgette (zucchini), sliced thickly
red capscium (bell peppers), sliced thickly
cornichons or pickled gherkins
pickled baby corn
barbecue sauce and/or ketchup for the sausages and meat

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.

RACLETTE



Raclette image

Raclette is a traditional Swiss dish that dates back to the time when cowherds would pasture their animals high in the Alps and camp alongside them. There, they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, pickles and ham for the most rustic of meals. Raclette comes from the French verb racler, to scrape.

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 large wedge raclette (about 1 pound)
1 dozen cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornichons, pickled onions, caper berries
1/2 pound sliced Black Forest ham
Sliced ripe tomatoes

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.

RACLETTE



Raclette image

Provided by Elaine Louie

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound (about 12) fingerling potatoes
1 tablespoon kosher salt, or as needed
10 ounces Raclette, or hard mountain cheeses like Emmenthaler or Gruyere, thinly sliced
freshly ground black pepper
2 scallions, trimmed, and sliced diagonally in 1/8 inch strips
Cornichons, pickled onions or pickled cauliflower, optional.

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.

OVEN RACLETTE



Oven Raclette image

Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.

Provided by Allrecipes

Categories     Hot Cheese Dips

Time 15m

Yield 6

Number Of Ingredients 3

1 ½ pounds raclette cheese, rinds removed
½ teaspoon chopped fresh thyme, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 6 g, Cholesterol 103 mg, Fat 31.1 g, Protein 30.2 g, SaturatedFat 19.9 g, Sodium 215 mg

RACLETTE



Raclette image

Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette

Provided by Miriam Nice

Categories     Buffet, Cheese Course, Starter, Treat

Number Of Ingredients 16

800g raclette cheese , sliced
1kg new potatoes , halved if large
1 tbsp butter
1 curly lettuce (or endive), leaves separated
1 Baby Gem lettuce , leaves separated
2 red peppers , deseeded and sliced
2 yellow peppers , deseeded and sliced
150g jar pickled silverskin onions , drained
150g jar cornichons , drained
2 baguettes , or other crusty loaves, sliced
3 tbsp Dijon mustard
3 tbsp red wine vinegar
100ml sunflower oil
1 tbsp chives , finely chopped
250g assorted sliced cured meats (we used a mixture of salami, garlic sausage and Bayonne ham, but sliced gammon or Parma ham also works well)
1 x raclette grill machine with paddles

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.

Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium

SWISS RACLETTE



Swiss Raclette image

An amazingly delicious meal cooked on a raclette, Originally used in the ski lodges after a day of skiing the raclette usually sits on the middle of the table for everyone to use. No! its not a fondue! this has loads of vegetables, and some meat which you cook in small dishes on top of the raclette, usually with some seasonings as well. Once cooked you put a layer of cheese over the top and slide it back under the raclette grill. Once the cheese has melted just serve over a couple of small cooked new potatoes, then you load up and start cooking again... a great social meal with a good glass of wine!

Provided by JoyfulCook

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 asparagus, bunch cooked, in thick slices
1 onion, diced
1 capsicum, red and green diced
1 cup sweet corn, cooked
1 tomatoes, diced
3 -4 bacon, slices chopped
1/2 cup salami, Hot, chopped
herbes de provence
peri-peri, spice
250 g cheese, Raclette or 250 g a melting cheese
500 g potatoes, baby, cooked

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.

Nutrition Facts : Calories 928, Fat 50.1, SaturatedFat 26.9, Cholesterol 128.6, Sodium 1994.9, Carbohydrate 81.4, Fiber 10.9, Sugar 11.1, Protein 43.1

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