Cooking French Style: Raclette for Cheese & Potatoes

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October 8, 2012 by tayim

A traditional raclette consists of a giant wheel of cheese being melted and then the melted cheese being scraped off onto a hot baked potato waiting on your plate; raclette’s etymological origins are from a word for scrape.  Today, there are table top raclettes so everyone can do raclette at home:)

In my last post, I gave instructions for cooking meat and grilling veggies on top of the raclette (on the grill).  Today, we’ll go over how to use the cheese melter on the raclette.  Directly below is what is looks like when it’s finished cooking:)


Raclette with Cheese


Raclette Cheese

Thinly Sliced Veggies

Pre-cooked Firm Potatoes


Choose quality ingredients.  French Raclette cheese can come with added colors, preservatives and flavors.  Look for one that says “sans colorant” and check for “e” numbers in the ingredients.  Now that you have good cheese, slice your veggies thin, gather your friends and do raclette!  Heat up the raclette (check that the coils are bright red) and then start preparing your spoons.

Slice the potato (about 1/4″ thick) and put it in the raclette spoon.  Place the cheese on top, put the spoon under the heat and wait until the cheese is runny and enjoy!  Unlike veggies that you grill on top, you do not need to add any oil to the veggies if you put cheese on top of them.  Don’t pile them too high or else the cheese will stick to the raclette and make a disaster to clean up.  Here is an example of how much food & cheese will work without spilling over – it’s a bit on the safe side:)



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