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Raclette, a Swiss cheese and dish, consists of melted cheese served with potatoes and dried meat. Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.

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  • Meanwhile, peel onion and thinly slice lengthwise. Mix with lemon juice.

  • Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.

  • When potatoes are cooked, drain off most of the water and keep warm.

  • Broil cheese about 6 inches below heat until melted, about 5 minutes.

  • To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.

Nutrition Facts

687 calories; calories from fat 50%; protein 40g; fat 38g; saturated fat 21g; carbohydrates 48g; fiber 4.7g; sodium 1217mg; cholesterol 125mg.
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