Traditional raclette

    25 min

    Transport yourself to the Swiss Alps with this traditional raclette spread. Easy for entertaining, you only have to place the charcuterie on a serving plate and cook the potatoes, then the rest is done at the table.

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    Serves: 6 

    • 12 potatoes, or more if they are small
    • 1kg raclette cheese
    • 6 slices ham
    • 12 slices salami
    • 12 slices mortadella
    • 6 slices prosciutto
    • 1 jar cornichons
    • 1 jar small onions

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Scrub the potatoes under water with a rough sponge, then cook them in boiling water for 20 to 40 minutes, depending on size, till tender.
    2. Scrape the raclette cheese with a knife to remove any label that may be on the outside of the rind, but do not remove the rind itself - it gives a lot of flavour to the cheese! With a cheese slicer, slice the raclette about 5mm thick by about 5cm square.
    3. Arrange the cheese on a plate.
    4. Roll the ham, salami, mortadella and prosciutto slices, and arrange on a serving plate. Garnish with the cornichons and onions.
    5. Just before dinner, preheat a raclette grill. Put the hot potatoes on a serving plate, and set around the grill with the charcuterie plate and cheese.
    6. During the dinner, every guest places a slice of raclette cheese on one of the raclette pans, and places it in the grill to melt. Place the melted cheese over a potato, and enjoy with the charcuterie, cornichons and onions.

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