The raclette season has finally been opened!


Warm and convivial dish par excellence, the raclette has the advantage of being an easy dish to prepare. To be unbeatable on the raclette and fill up with ideas to sublimate it, come and take a walk in the wonderful world of raclette, this dish that wants you well.

A story of raclette… An easy meal in the dinners

It all began in the Middle Ages, with shepherds, half a cheeseburger and a wood fire. At the time, the raclette was tasted in the open air, in the summer, simply melting cheese on a piece of bread.

The squeegee takes its name from the method then used, consisting of “scraping” the melted cheese over the potatoes, using a knife blade.

From the middle of the twentieth century, the rustic wood fire gave way to the first electrical appliances.

The ideal raclette, how do I taste?


This meal is very often associated with long winter evenings, after skiing or sledding, with family or friends, although you can enjoy it at midday as well, in spring, or even in summer, for the followers!

Flat relatively rich, it is preferable not to plan a large front entrance and rich dessert after, unless preparing tiny amounts of raclette, which would be a shame.

To finish on a sweet and light note, a fruit salad, a sorbet or a wine pear will however be welcome, since its lightness will perfect a complete meal.


3 good reasons to prepare a good raclette (whenever you need a reason)


  1. Family and complete dish, raclette is also very convenient and easy to prepare.
  2. And then, each one seasoning and preparing his plate in his own way, picks up the accompaniments as he pleases, eats a little or much, tastes his cheese more or less melted, with or without the crust, with or without gherkins, etc.
  3. Apart from cooking the potatoes with water in advance, or even preparing a good salad, the squeegee requires no preparation except the preheating of the device 10 or 15 min Before starting the meal, for optimum effectiveness.

The longest, finally, is the tasting, since everyone takes his time, turns at will, which gives raclette all its charm and festive aspect.

The ideal material for raclette


> To prepare: today, one uses mostly household electrical appliances, consisting of individual pans, in which the slices of cheese are placed to melt under a heating resistor.

> To taste: the blade of the knife has given way to the wooden spatula, convenient to scrape the melted cheese and make it flow on the potato.

Thousand and one scrapers …


When talking about this meal, it is the uncooked pressed cheese, originally from Valais in Switzerland, which is traditionally used in this dish. There is also a Savoie raclette, which is often accompanied by wines from the same region.

Did you know ? Raclette cheese, well known in its natural version, also exists smoked, or scented with herbs, pepper, white wine, or cumin …


The classic recipe consists of melted raclette cheese accompanied by potatoes and charcuterie: cooked ham, raw ham, sausage, mortadella, chorizo, grisons meat, coppa, pancetta, rosette, salami … All tastes are allowed, the ideal being to vary the pleasures around 4 or 5 different varieties, some light, others more fat … but the raclette adapts to all gourmand desires.


Fancy with a vegetarian raclette or a raclette with seafood?

Simply replace the cold meats with seasonal vegetables or crustaceans (mussels, shrimps, bulot …). Not to mention the smoked salmon, which transforms the rustic raclette into a Nordic and original meal. Finally, to contrast with the roundness of the cheese, the green salad represents the ideal ally.

Cheese Variations


Nothing prevents you from varying the pleasures and replacing the raclette with other cheeses such as mozzarella, reblochon, goat or fresh sheep, camembert, goat, emmental cheddar or gouda.

We love the dry half chavignol with cooked leeks.

According to the tastes, one can appreciate a touch of ground black pepper on the melted cheese.


Some vegetable ideas


To lighten your raclette and give it more color, nothing prevents you to add, or for vegetarians, to replace the sausage with vegetables! Choose them in season, preferring mushrooms, carrots, fennel, leeks, tomatoes … Anything you want, there is no limit.

Tip: cook leeks, onions, cabbage, chicory in steamed pieces or smothered beforehand.

Raclette, quantities and ingredients per person

Cheese: 200 g (about 7 slices)

> Sliced ​​and melted in the heat.

> Scrapped and poured on potatoes


Potatoes: 4 small or 2 large

> Steam or in the oven. Keep warm

> With the skin (“in the dress of the fields”). With melted cheese.


Charcuterie: 2 or 3 slices of each type

> Sliced, on a tray

> In thin slices, with potatoes


Gherkins and onions: At will

> In the vinegar

> To chew alone


Eggs: 1 or 2 (optional)

> Cooked in the frying pan


Lardons: 1 tbsp. (Optional)

> Pan-fried in advance


Vegetables: according to tastes

> Steamed or raw

> Substitute or complete the sausage


Green salad: 4 leaves

> Wrinkled. Prepare the vinaigrette.


Seafood, fish …: 100 g per person

> Pre-cooked

> Replace the sausage


What to drink with a raclette?


It all depends on the cheese you choose. Whether goat or cow, Switzerland or Savoyard, opt for a regional wine, to have the assurance of a pleasant alliance.

White side: Savoy white wine for Savoyard raclette, Sancerre for goat cheese, Burgundy aligoté, but also Chardonnay from Languedoc-Roussillon.

For charcuterie, it is better to choose a red wine, a Beaujolais or a Lyonnais wine (with the rosette), a wine from Oc countries, such as Merlot, Pinot Noir or Cabernet Sauvignon …


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