Best 3 Raclette Potatoes And Cheese From Switzerland Recipes
Venture into the culinary heart of Switzerland and discover the cheesy delight of raclette potatoes and cheese. This classic dish, originating from the canton of Valais, is a testament to the country's rich cheesemaking tradition. Savor the harmony of melted raclette cheese, crispy golden potatoes, and tangy pickled vegetables, all coming together in perfect harmony. Whether you're planning a cozy dinner party or gathering with friends, this versatile dish is sure to warm hearts and satisfy taste buds. Embark on a culinary journey to the Swiss Alps and indulge in the authentic flavors of raclette potatoes and cheese.
Here are our top 3 tried and tested recipes!
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.
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.
SWISS RACLETTE
I tried this for the first time last summer in Switzerland and fell in love! It is delicious!! I know they sell Raclette pans but this is a version that's easy to do at home with the equipment you already have. Notes: 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.
Provided by CaliforniaJan
Categories Swiss
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- Meanwhile, 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 : Calories 198, Fat 0.3, SaturatedFat 0.1, Sodium 473.1, Carbohydrate 45.2, Fiber 6, Sugar 4.7, Protein 5.2
Tips:
- Choose the Right Raclette Cheese: Opt for a semi-hard cheese that melts well, such as Raclette du Valais or Raclette de Savoie. Ensure it has a smooth texture and a creamy, nutty flavor.
- Prepare the Potatoes Properly: Scrub and wash the potatoes thoroughly before boiling them. This will help remove any dirt or impurities and ensure even cooking.
- Cook the Potatoes Perfectly: Boil the potatoes until they are tender but still firm to the bite. Overcooked potatoes will become mushy and lose their shape.
- Keep the Cheese Warm: Preheat the cheese in the raclette maker or oven before serving. This will allow it to melt smoothly and evenly.
- Serve with Accompaniments: Offer a variety of accompaniments to complement the raclette, such as pickles, gherkins, cornichons, and various types of bread.