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  Thin skinned potatoes 3 Pound, scrubbed (1 To 1 1/2 Inch Diameter, Very Small)
  Cornichons/Tiny sweet pickles 2 Cup (32 tbs)
  Cheese 3 Pound (Raclette, Jack, Fontina, Gruyere, Samsoe, Or Swiss, 1 Large Chunk)

Place potatoes in a 3- to 4-quart pan; add water to cover and bring to a boil over high heat.
Reduce heat, cover, and simmer until tender when pierced, about 20 minutes.
Drain off most of water.
Set potatoes, covered, next to fire or on a warming tray to keep warm.
Arrange onions and pickles in separate dishes.
Trim any wax coating from cheese.
To make raclette at a fireplace, place cheese chunk in a shallow pan somewhat larger than cheese.
Make just 1 portion of raclette (or what you plan to eat at once) at a time.
Set pan on hearth and push wide surface of cheese in close to fire.
When surface of cheese begins to melt, scrape it off and spoon onto a bit of hot potato.
Eat with onions and pickles.
Pull cheese away from heat until you are ready for the next serving; diners can tend to their own needs.
To make raclette using a broiler, cut cheese into 1/2-inch-thick slices.
Arrange slices, side by side, to cover bottom of a shallow pan such as a 9- or 10-inch pie pan.
Broil about 4 inches below heat until cheese is melted and bubbling; serve at once.
Have ready as many pans of cheese as you will need; broil as needed.
Eat cheese with potatoes, onions, and pickles.

Recipe Summary

Main Dish

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Average: 4.4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 314 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 13.7 g68.5%

Trans Fat 0 g

Cholesterol 68 mg22.7%

Sodium 703.2 mg29.3%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.7 g6.9%

Sugars 1.1 g

Protein 18 g35.1%

Vitamin A 14% Vitamin C 21.7%

Calcium 47.5% Iron 5.8%

*Based on a 2000 Calorie diet

Raclette Recipe