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Swiss

Raclette

Non-vegetarian

Melted raclette cheese scraped over boiled potatoes and served with cornichons and black pepper. A convivial Swiss meal from the canton of Valais.

Raclette is a Swiss main course from Switzerland, ready in about 35 minutes and made with raclette cheese and potato. It serves 4 and is rated beginner to cook.

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Melted raclette cheese on a plate with boiled potatoes, gherkins and pickled onions
Photo: Ka23 13 / Wikimedia Commons · CC-BY-SA-4.0
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Beginner
Calories
787

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in their skins in salted water until tender. Keep warm in a covered dish or wrapped in a cloth.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Melt the cheese – under a raclette (opens in a new tab) grill, in table-top raclette pans, or in slices on a tray under a hot oven (opens in a new tab) grill (about 230 °C) – until bubbling and starting to brown.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Scrape the molten cheese over split potatoes (opens in a new tab), grind over pepper (opens in a new tab) or dust with paprika (opens in a new tab) and eat at once with cornichons, onions and cured meats.

    About this dish

    Origin
    Valais, Switzerland · Well documentedAlso traditional in neighbouring Savoie (France).Also popular in FranceMore food from Switzerland
    Dish
    Dinner · Main courses
    Cooking method
    Boiled, Broiled / grilled under heat
    Taste
    rich, creamy, tangy
    Diet
    No gluten ingredients · No nut ingredients · High-protein
    All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
    Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Whole-food focused, Pork-freeWorked out from the ingredients. How labels work
    Good for
    Festive & celebration
    Cook more with
    Potato · Dill pickles
    Techniques
    Broiling · Boiling

    Allergens

    • Contains: Milkfrom raclette cheese
    • May contain: Mustardfrom dill pickles

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    787 kcal per serving

    Estimated

    1 serving ≈ 439 g · recipe makes 4

    Where the energy comes from

    • Protein 23%
    • Carbohydrate 24%
    • Fat 53%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy787 kcal179 kcal
    Protein45.8 g10.4 g
    Carbohydrate47 g10.7 g
    Net carbohydrate41.3 g9.4 g
    Sugars2.5 g0.6 g
    Added sugars0 g0 g
    Fibre5.7 g1.3 g
    Fat46.8 g10.7 g
    Saturated fat27.4 g6.2 g
    Trans fat1.5 g0.3 g
    Cholesterol140 mg32 mg
    Sodium1182 mg269 mg
    Salt equivalent3 g0.7 g
    Vitamins & minerals per serving
    Potassium
    1219 mg
    Calcium
    1388 mg
    Iron
    2.4 mg
    Magnesium
    110 mg
    Vitamin A (RAE)
    434 µg
    Vitamin C
    50 mg
    Vitamin D
    0 µg
    Vitamin B12
    4.6 µg
    Folate (DFE)
    56 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: red onion, paprika, prosciutto / dry-cured ham.
    • Raclette cheese: Swiss (Emmental-type) cheese used as a stand-in; raclette has a similar fat content but is slightly higher in moisture.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Melt cheese a portion at a time so every serving arrives bubbling.

    Serve with

    • Traditionally served with Fendant white wine or black tea – not cold water.

    Food safety

    • Keep cured meats chilled until serving and don't leave them out for more than 2 hours.

    Storage

    • Leftover cheese keeps well wrapped in the fridge for a week.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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