If you have had raclette in an Austrian, Swiss or German inn, snuggled in a cozy room with exposed timbers and a warming fire, you will want to duplicate the experience once you are back at home. Although you could buy an electric table-top grill, there are other ways to make raclette that are just as easy and lots less expensive. Raclette is typically made with raclette cheese, but if you can’t find that, substitute Gruyere or Comte cheese instead. Don’t forget to serve the raclette with boiled potatoes, dark bread, pickled vegetables and white wine.
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Prepare the Potatoes
Wash the potatoes by scrubbing them thoroughly. If you use potatoes with thin skins, leave the skins on for added nutrition.
Bring a large pot of water to a full boil and add the potatoes. Ensure that the potatoes have ample room to allow boiling water to surround each potato. Lightly salt the water.
Boil the potatoes for 25 to 30 minutes. Test them for doneness by piecing them with a sharp knife or skewer.
Drain the water from the potatoes, leaving them in the pot until you are ready to use them. Leave the skins on or pull off any loose skins.
Cut the raclette cheese into 1-inch cubes or 1/4-inch-thick slices. To speed the melting process, cut the cubes into smaller pieces.
Place the cheese onto individual oven-safe plates. If you don’t have oven-safe plates, use a metal or oven-safe glass plate or pan and scrape the cheese onto the individual plates after it has melted.
Place the platter under the broiler in your oven. Broil on low or medium until the cheese is just melted.
Pour or scrape the cheese onto individual plates. Add the pickled vegetables and a few potatoes to the plate. Cut the potatoes in half if they are large or leave them whole if they are small.
Cut the raclette into 1-inch cubes and place them into a covered, microwave-safe bowl.
Microwave the cheese on medium heat for about 1 minute. Stir the cheese and microwave again in 1-minute intervals until it is totally melted.
Pour the cheese onto individual plates and add the vegetables and potatoes.
Slice the cooked potatoes into 1/4-inch slices.
Pat the potato slices dry with a dish towel and spread them in a roasting pan or casserole dish.
Slice the raclette cheese into thin slices and arrange them over the potatoes, overlapping the layers of cheese. Thin slices will help the cheese to melt more thoroughly even though they are layered.
Place the dish in a preheated 350 degree Fahrenheit until the cheese melts. Depending on the amount of cheese used, the melting process will take about seven to 10 minutes.
Serve the raclette in the large dish at the table and allow everyone to help themselves to pickled vegetables to add to their plates.