🧀 Raclette
Raclette is an Alpine meal built around a semi-hard cheese of the same name, melted until bubbling and scraped onto boiled potatoes in their skins. Tangy cornichons and small pickled onions cut through the richness of the gooey cheese. It is eaten slowly at the table, with each person melting cheese in a tabletop grill or from a half wheel.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g raclette cheese, sliced
- 1 kg small waxy potatoes
- 150 g cornichons
- 150 g pickled onions
- Black pepper, paprika
Method
- Boil the potatoes in their skins in salted water for 20 minutes until tender; keep warm.
- Heat the raclette grill or oven grill.
- Melt cheese slices in the pans or under the grill until bubbling.
- Scrape the cheese over the potatoes.
- Season with pepper or paprika and serve with cornichons and pickled onions.
How to make it lighter
- Plan about 150 g cheese per person rather than unlimited refills.
- Fill up on extra pickles and add a green salad.
- Add steamed vegetables like broccoli to share the melted cheese.
History
Raclette comes from the Swiss canton of Valais, where herders melted cheese by the fire; the name comes from the French racler, to scrape. It is also popular in neighbouring Savoie in France.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Raclette and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →