Raclette Potatoes and Cheese from Switzerland
Indulge in the comforting, alpine flavors of Switzerland with this recipe for Raclette Potatoes and Cheese. Featuring tender, buttery waxy potatoes smothered in luscious, gooey Raclette cheese, this dish embodies the heartwarming simplicity of Swiss cuisine. Paired with tangy cornichons, sweet pickled pearl onions, and savory cured meats, this recipe offers an interactive dining experience perfect for cozy evenings or entertaining guests. Whether prepared on a traditional Raclette grill or in your oven, the melted cheese cascades beautifully over the seasoned potatoes, creating a dish that's both rustic and refined. Garnished with fresh parsley and seasoned with sea salt and black pepper, Raclette Potatoes and Cheese is a must-try for lovers of European comfort food. Perfect for sharing, this recipe delivers a harmonious blend of creamy, tangy, and salty flavors that will transport your taste buds straight to the Swiss Alps.
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Recipe Information
Ingredients
- 1.5 lbs small waxy potatoes (e.g., Yukon Gold or fingerling)
- 12 oz Raclette cheese
- 1 cup cornichons (small pickles)
- 1 cup pickled pearl onions
- 8 slices cured meats (e.g., salami or prosciutto)
- 0.5 tsp freshly ground black pepper
- 0.5 tsp sea salt
- 2 tbsp fresh parsley (optional for garnish)
Instructions
Wash the potatoes thoroughly and place them in a large pot of salted water. Bring the water to a boil, then lower the heat and simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and keep warm.
While the potatoes are cooking, thinly slice the Raclette cheese if it is not pre-sliced. Set aside.
Prepare serving accompaniments by arranging the cornichons, pickled pearl onions, and cured meats on a plate or platter.
If using a Raclette grill: Preheat the grill following the manufacturer's instructions. Place the sliced Raclette cheese in the individual trays of the grill and heat until the cheese is bubbly and melted.
If using an oven: Preheat to 400°F (200°C). Place the sliced Raclette cheese in an oven-safe dish and bake for 5-8 minutes, or until the cheese is fully melted and slightly golden on top. Keep a close eye on it to avoid overcooking.
Transfer the warm potatoes to a serving platter or individual plates. Sprinkle with freshly ground black pepper and sea salt to taste.
Pour or scrape the melted Raclette cheese over the potatoes. Garnish with chopped parsley if desired.
Serve immediately with the prepared accompaniments of cornichons, pickled onions, and cured meats. Encourage guests to layer their plates with potatoes, cheese, and sides for the full Raclette experience.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 638 mg | 49% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
