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Article: Raclette


Servings: 3

Raclette comes from the French verb racler, to scrape.


  • 1 pound, raclette
  • 2 dozen, small new potatoes – unpeeled
  • chornishons
  • pickled onions
  • 1/2 pound, sliced Black Forest ham or Prosciutto


Boil new potatoes in salted water until tender and drain. Make sure they are dry before serving.

Remove rind and slice Raclette into 4 ounce slices.

In a heat-proof, non-stick frying pan, place no more than 4 slices of Raclette.

Place potatoes on warmed plates.

Place pan under broiler and watch closely. You want to melt the cheese completely but not brown it.

Once melted, scrape cheese on to potatoes, one slice per serving. Serve with other pickled items and meat.

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.