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Alpine Raclette Recipe

by GourmetFoodStore.com   |   February 20, 2015   |  
When winter seems like it will never end, gather your friends together and have a raclette party! This classic ski resort recipe involves lots of gooey melted cheese, crusty bread, mouthwatering meats and hearty potatoes. It's fun, it's delicious, and it will definitely cheer up the winter nights.

Prep Time:
Cook Time:
Total Time:
Yield: 6 servings

Alpine Raclette Recipe

Ingredients

Directions
  1. Brush the potatoes. Bring a pot of water to a boil and boil the potatoes until tender. Drain and reserve.
  2. Cut the cheese into triangles about ¼ inch thick and arrange in a platter.
  3. Arrange the cold cuts in a platter. Set out the olives and pickles on small bowls or plates on the center of the table.
  4. Place the raclette in the center of the table and turn on and let it warm up for about 15 minutes.
  5. Heat up a pan with olive oil and sauté the potatoes. Keep warm.
  6. Place one slice of cheese in each raclette tray, letting it melt.
  7. Place the quail eggs, potatoes and pancetta on the top tray of the raclette, so that they stay warm and the pancetta toasts.
  8. Slice the bread and toast beforehand and set out in a tray or basket on the table, or toast it on the top part of the raclette.
  9. Each diner should serve themselves an assortment of cold cuts, potatoes, bread etc. Once the cheese has melted, scape from the trays and over the assorted cold cuts, potatoes and bread.

This recipe is found in:
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Holiday Recipes, Valentine's Day Recipes, Super Bowl Recipes
Recipes by Cuisine: French Recipes
Recipes by Season: Winter Recipes

Recipe Reviews

2/6/2020
I spent a year in Arras, France as an Assistante d'Anglais and this was a specialty of that region, as well. Teachers in the school I worked for invited me often to Raclette parties. I had such great memories that I bought a Raclette machine when I returned. My favorite cheeses for this are Raclette and/or Comté. This is an authentic recipe!
Regina from Athens, GA

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