What better way to bring family and friends together on a cold winter's evening than with a raclette? In France, raclette is more than just a meal: it's a moment of conviviality par excellence. This comforting dish, named after the French word "racler", which means "to scrape", refers to the delightful way the melted cheese is scraped onto plates. This meltingly tasty Savoy cheese is a true symbol of sharing and gourmet pleasure. It’s typically paired with cooked potatoes and French charcuterie like Jambon de Bayonne, Jambon de Paris or Rosette de Lyon. Gather around a table with loved ones and enjoy this warm and inviting experience.
🧀🍾 Serve raclette with a dry white Savoy wine, made from grape varieties such as Roussette or Chardonnay. These wines will harmoniously balance the richness of the cheese while adding a nice freshness.
Temps de préparation
35 min
Ingrédients Pour
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8 slices
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8 slices (optional)
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8 slices (optional)
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1 kg
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1 jar
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x 12
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x 1
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Garnish
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Préparation
1
Thoroughly wash the potatoes under cold running water to remove all traces of dirt. Place them whole, with their skins, in a large pot of cold water.
2
Bring the water to boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are tender. Drain and leave to cool for a few minutes.
3
Cut the various cheeses (raclette, morbier, brie, reblochon) into slices 3 to 4 mm thick. The slices should be thin enough to melt easily, but thick enough to remain creamy. If you're using ready-to-use slices, no additional preparation is required.
4
Arrange the cheese slices on a large plate. Do the same for the charcuterie (white ham, Bayonne ham, Lyon rosette). You can also group everything together on one large plate.
5
Place the cornichons and white onions in small bowls for easy serving.
6
Turn on your raclette machine and let it preheat for a few minutes.
7
Place a cooked, chopped potato on each plate, then arrange the cold cuts around it. Add a few gherkins and white onions alongside.
8
Place a slice of raclette cheese in a frying pan. Place the pan under the heat and leave to melt for 3 to 5 minutes, until the cheese is melted and lightly browned.
9
Pour the melted cheese generously over the potatoes and charcuterie, and enjoy immediately. For a touch of freshness, accompany this dish with a green salad dressed with a homemade vinaigrette.
© La cuisine de Géraldine
Contributeur
Géraldine Leverd
Food Blogger
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