Raclette

The story

Raclette takes its name from scraping melted cheese from a heated wheel, a practice rooted in the Alpine canton of Valais. The dish is recognised for raclette. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. It is a communal cold-weather meal served with potatoes, pickles and onions, now central to Swiss winter hospitality.

Ingredients

• Main
• 250 gram Raclette cheese500g Raclette cheese
• 4 piece baby potatoes8 baby potatoes
• 1 portion Pickled onionsPickled onions
• 1 portion GherkinsGherkins

Method

1. Method

   Boil potatoes. Melt cheese and pour over potatoes. Serve with pickles.

Nutrition

per serving

Estimated nutrition for Raclette; use as editorial/testing data and refine from exact ingredient weights if needed.