Raclette Cheese Recipe

Cook potatoes

Place the baby potatoes in a large saucepan and cover with cold water by 2 cm. Add 1/2 tsp sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15–20 minutes depending on size. Drain and keep warm.

If you prefer, keep the cooked potatoes warm in a covered bowl or in a low oven (90–100°C / 200°F) while you prepare the rest.

Toss sliced bell peppers and mushrooms with 1 tbs olive oil, 1/2 tsp sea salt and 1/2 tsp black pepper. Spread on a baking sheet and roast in a 200°C (400°F) oven for 10–12 minutes until just tender and lightly browned. Alternatively, sauté in a skillet over medium-high heat for 6–8 minutes.

Warm the cured meats briefly on a separate sheet or skillet for 30–60 seconds per side if you like them slightly warmed; otherwise serve at room temperature.

Preheat your raclette machine according to manufacturer instructions (usually 10–15 minutes). If you don’t have a raclette melter, preheat a broiler (grill) and line a small oven-safe dish or sheet with foil for melting individual portions.

Brush the small raclette pans (or the oven-safe dishes) lightly with butter or a little olive oil to prevent sticking.

Place one portion (about 100 g) of sliced or cubed raclette cheese into a raclette pan. Slide the pan under the heating element and melt until the cheese is bubbling and slightly golden at the edges, about 3–5 minutes depending on the machine. If using a broiler, place the dish under the broiler for 2–4 minutes and watch closely to avoid burning.

Meanwhile, arrange a serving plate with warm potatoes (halved or whole, as desired), roasted peppers and mushrooms, corn, cherry tomatoes, cornichons, pearl onions and a few slices of cured meats.

When the cheese is melted, pour it directly over the potatoes and/or vegetables on the plate. Add a sprig of fresh thyme and a grind of black pepper to finish.

Repeat melting individual cheese portions and topping plates until all guests have served themselves. Keep additional cheese portions refrigerated until just before melting.

Serve raclette family-style: guests melt and pour cheese onto their potatoes and accompaniments. Offer extra salt and pepper on the table, and sliced bread if desired.

Leftover unmelted raclette cheese can be tightly wrapped and refrigerated for up to 7 days. Melted cheese leftovers should be cooled quickly, stored in an airtight container, and consumed within 2–3 days; reheat gently.