Swiss Raclette Potatoes
Switzerland's alpine comfort food — raclette, where a wheel of semi-hard Swiss cheese (Raclette de Valais) is melted under a special grill or over an open flame and scraped ("racler" means to scrape) onto boiled waxy potatoes, served with cornichons, pearl onions and cured meats. The simplest, most satisfying mountain food.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Boil whole potatoes in salted water 20–25 minutes until tender. Keep warm.
About 5 min
Raclette machine method: place cheese slices in individual pans under the grill element until bubbling and golden on top (3–4 min). Scrape over potatoes.
About 14 min
Oven broiler method (without machine): lay cheese slices on a foil-lined tray; broil 3–4 minutes until melted and golden.
About 14 min
Serve the potatoes (left whole or halved) on warm plates. Scrape melted cheese directly over the potatoes.
About 14 min
Accompany with cornichons, pearl onions and cold air-dried beef. Season generously with black pepper. The combination of hot creamy cheese, waxy potato, tart pickle and paper-thin dry beef is one of the great combinations in European cuisine.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 32 g
- Carbs
- 44 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 980 mg
Contains: dairy
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Recipe by Boon Tools.