Raclette is a Swiss dish that consists of melted cheese served with potatoes, pickles, and other accompaniments. It is a popular dish to share with friends and family, and it is often served at parties and gatherings. Raclette can be made in a variety of ways, but the most common method is to use a special raclette grill. This grill has a heating element that melts the cheese, and it comes with a variety of spatulas and other tools that can be used to scrape the melted cheese onto plates.
Check out the recipes below so you can choose the best recipe for yourself!
MELTED CHEESE WITH POTATOES AND PICKLES (RACLETTE)
Make and share this Melted Cheese With Potatoes and Pickles (Raclette) recipe from Food.com.
Provided by CJAY8248
Categories Cheese
Time 35m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
- When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
- At once, place the four plates on the rack lowest to the source of heat.
- In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
- Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.
MELTED RACLETTE CHEESE WITH MARBLE POTATOES AND PURSLANE
Steps:
- Serve:
- 1 pound raclette, thinly sliced
- Purslane, for garnish
- To make the marble potatoes:
- Preheat the oven to 300 degrees F.
- Put the potatoes in a large saucepan, cover with cold water, and generously season with salt. Bring to a boil, and strain immediately. In a baking pan, cover the potatoes completely with olive oil and add the thyme and garlic. Bake until the potatoes are tender. Let cool to room temperature and peel the potatoes with a small paring knife.
- To make the potato puree:
- In a small skillet, melt the butter over medium heat until the butter solids turn brown. Remove from the heat. Put the potatoes in a pot of salted water and bring to a boil and cook until tender. Drain. Pass the potatoes through a food mill. Add the brown butter and cream and mix to combine. Adjust the consistency with some of the half-and-half; you may not use all of it. Stir in the Gruyere and creme fraiche. Pass through a fine mesh sieve. Season to taste with salt.;
- To serve:
- Using an ovenproof plate, place a spoonful of the potato puree on each plate. Arrange a few of the whole fingerling potatoes on top of the puree. Place about 4 ounces of the raclette on top of the potatoes and flash the dish under the broiler just until the cheese bubbles. Garnish each plate with purslane.
RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)
Steps:
- Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
- When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.
RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)
A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.
Provided by Tinkerbell
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
- Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
- Cut the cheese into thin slices.
- Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
- Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
- Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.
Tips:
- Use high-quality Raclette cheese: The cheese is the star of the show in this dish, so make sure to use a good quality Raclette cheese that melts well and has a rich, nutty flavor.
- Keep the cheese cold until ready to use: This will help it melt evenly and prevent it from becoming too runny.
- Use a variety of accompaniments: Raclette is traditionally served with potatoes, pickles, and onions, but you can also add other vegetables, fruits, or meats that you like.
- Cook the Raclette cheese slowly: This will help it melt evenly and prevent it from burning.
- Serve the Raclette cheese immediately: Once it's melted, Raclette cheese is best enjoyed right away.
Conclusion:
Raclette is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a casual get-together with friends or family, and it's also a great way to use up leftover potatoes, pickles, and onions. With a little planning, you can easily make Raclette at home and enjoy this classic Swiss dish.
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