Raclette recipe

A half wheel of Valais cheese is heated on its cut face and the molten layer scraped straight onto the plate, one round at a time.

45 minuteseasy7 ingredients

Ingredients

• 800 g raclette cheese
• 1000 g waxy potatoes
• 100 g cornichons
• 80 g pickled onions
• 150 g air dried beef
• 1 tsp black pepper
• 1 tsp paprika

How to make Raclette

1. Boil 1 kg of waxy potatoes whole with their skins on in salted water for 20 to 25 minutes, then keep them hot and never peel them.
2. Set an 800 g half wheel of Raclette du Valais cut face toward the heating element of a raclette oven, or in front of a wood fire.
3. Heat only until the surface turns glossy and bubbles at the rim, about 3 to 4 minutes; you want it molten, not browned.
4. Scrape the melted layer straight onto a warm plate beside a potato and serve it at once, before it sets.
5. With a table grill and coupelles instead, melt 800 g of cheese per person and tip each pan over the potato; it is the everyday version, not the original one.
6. Grind black pepper over the cheese and dust a little paprika, which is the only seasoning the dish takes.
7. Put 100 g of cornichons, 150 g of pickled onions and 150 g of air dried beef on the table as accompaniments.
8. Go back to the cheese immediately and serve plate after plate; raclette is eaten in rounds, never all at once.
9. Drink hot black tea or a dry Fendant with it, as they do in the Valais.

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