- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 1 kg
- 120 g
- 100 g
- 1 tsp
- 1 tbsp
- 1 tbsp
Process
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Scrub the baby potatoes under cold water and place them in a large pot. Cover with cold water by 3 cm, add the sea salt, and bring to a boil over high heat.
Reduce the heat to medium and simmer the potatoes for 18–22 minutes, until a knife slides in with no resistance. Drain well and keep warm in the covered pot.
While the potatoes cook, slice the raclette cheese into 3–4 mm thick pieces. If using a raclette grill, preheat it for 10 minutes so the top plates and small pans are hot.
If you do not have a raclette grill, preheat the oven broiler to 240°C and line a baking tray with parchment paper. Arrange the cheese slices in a single layer on the tray.
Drain the cornichons and pickled pearl onions and divide them among small serving bowls. Grind the black pepper into a small bowl.
Lightly brush the raclette grill plates with olive oil if the manufacturer recommends it. Put a few cheese slices into each small raclette pan and slide them under the grill.
Melt the cheese for 3–5 minutes, until it is fully liquid, bubbling at the edges, and just starting to brown on top. Do not walk away — it goes from melted to burnt in under a minute.
Scrape the melted cheese directly over a portion of hot potatoes on each plate. Repeat with the remaining cheese in batches.
Serve immediately with the cornichons, pickled pearl onions, and a grind of black pepper. Each diner melts their own cheese at the table if using a grill.
Kitchen notes
Kitchen notes
- The single biggest mistake is using pre-shredded cheese or a low-fat cheese — it will split into oil and rubber. Buy a whole block of raclette and slice it yourself.
- Potatoes must be waxy, not floury. Floury potatoes fall apart and turn gluey under the hot cheese; look for varieties labeled waxy or salad potatoes.
- If melting cheese in the oven, use the broiler setting only and stay at the oven door. The cheese is done when it puffs slightly and the surface turns golden in spots, usually 3-4 minutes.
- Cold cheese melts unevenly. Take the raclette out of the fridge 20 minutes before slicing so the slices soften and melt smoothly.
Substitutions
- raclette cheese→gruyère or comté, sliced the same thickness
- baby potatoes→fingerling potatoes, cooked the same way
- cornichons→small dill pickles, sliced lengthwise
- pickled pearl onions→pickled shallots or extra cornichons
Storage & reheating
Store leftover boiled potatoes in a covered container in the fridge for up to 3 days; reheat them in a covered pan over medium heat with a splash of water, or microwave for 2 minutes. Keep unused sliced raclette tightly wrapped in the fridge for up to 5 days — it does not freeze well and becomes crumbly. Melted cheese should be eaten immediately and is not suitable for reheating. Cornichons and pickled onions keep in their jars in the fridge for weeks.
FAQ
The questions we get asked most
Why did my raclette cheese turn into a pool of oil?
The cheese was overheated or was a low-fat or pre-shredded product. Melt it only until it is liquid and bubbling at the edges, 3-5 minutes, and use a whole block of full-fat raclette sliced yourself. If it does split, stir in a teaspoon of cold milk off the heat to bring it back together.
Can I make raclette without a raclette grill?
Yes. Set your oven to broil at 240°C, lay cheese slices on a parchment-lined tray, and broil for 3-4 minutes until melted and spotted brown. Serve the tray at the table and scrape the cheese over the potatoes with a spatula.
What potatoes are best for raclette?
Waxy potatoes such as baby potatoes, fingerlings, or Charlotte hold their shape and stay firm under hot cheese. Avoid floury baking potatoes, which break apart and turn pasty when boiled.
How do I know when the potatoes are fully cooked?
A paring knife should slide into the center of the largest potato with no resistance, and the potato should not crack or crumble. This takes 18-22 minutes of simmering, depending on size. Drain them immediately so they do not soak up water.
Can I prepare raclette ahead of time for a party?
Boil the potatoes up to 3 days ahead and refrigerate them whole, then reheat in a covered pan with a splash of water. Slice the cheese up to 4 hours ahead, keep it covered in the fridge, and set out the cornichons and pickled onions in bowls. Melt the cheese at the table so guests eat it fresh.
Is raclette gluten-free?
The core ingredients — raclette cheese, potatoes, cornichons, pickled onions, olive oil, salt, and pepper — are gluten-free. Check the labels on the cornichons and pickled onions, because some brands add wheat-based vinegar or flavorings.
What do I serve with raclette besides potatoes?
Traditional accompaniments are cornichons, pickled pearl onions, and black pepper. You can add sliced bell peppers, cherry tomatoes, or crusty bread, but keep the plate simple so the cheese stays the focus.
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