Raclette takes its name from the method used later, consisting of “scraping” the melted cheese from the top of the potatoes with a knife blade. From the mid-twentieth century, the rustic wood fire gave way to the first electrical appliances.

For 4 people

Utensils

Family electrical appliances are most often used, to be placed in the center of the table. This type of device is plugged in with a simple plug and consists of individual pans, in which the cheese slices are placed to melt them under a heating resistance.

Ingredients

The classic recipe consists of melted raclette cheese accompanied by potatoes and cold meats: cooked ham, raw ham, sausage, mortadella, chorizo, grisons meat, coppa, pancetta, rosette, salami …

You usually need around 200 g of raclette cheese per person. For the charcuterie, you can vary the pleasures: white ham, raw ham, mortadella, coppa, Grisons meat … And for raclette fans, we explain how to make a successful raclette evening.

800 g raclette cheese 16 medium sized potatoes 4 slices of white ham 8 slices of sausage 8 slices of coppa 8 slices of Grisons meat 4 slices of raw ham 1 jar of pickles

Production

1. Wash the potatoes and put them in a pot of cold water. Cook, 20 to 30 min after boiling, until tender.
2. Place the cheese slices on a plate.
3. Arrange the cold cuts in serving dishes.
4. Serve. Each guest will place a piece of cheese in one of the raclette set’s small pans to melt and enjoy with the potatoes, cold cuts and pickles.