Raclette
6 servings
30 minutes
Raclette is one of the coziest and most traditional dishes of French cuisine, originating from the Alps. It was born from shepherds melting cheese by the fire and scraping it onto potatoes and other simple ingredients. Today, raclette symbolizes warm gatherings and leisurely evenings. The cheese melts into a creamy, gooey mass that envelops potatoes, pickled vegetables, and ham, creating a harmony of flavors. The slight tang of pickled cucumbers and onions complements the creamy richness of the cheese, while mushrooms and cherry tomatoes add freshness. This dish pairs perfectly with white wine and a glass of good cheer, turning an ordinary dinner into a gastronomic ritual.
1
Boil the potatoes in their skins and peel them. Slice the onion into rings and fry until golden brown.
- Potato: 4 pieces
- Red onion: 1 piece
2
We take small bowls (according to the number of servings), arrange all the ingredients except for the cheese. We place the potatoes in the center (everything can also be arranged on one ceramic dish).
- Potato: 4 pieces
- Marinated cucumbers: 12 pieces
- Cherry tomatoes: 12 pieces
- Canned mushrooms: 12 pieces
- Ham: 200 g
3
The main procedure is to cover all ingredients with cheese. There are three methods: 1 - buy a special raclette grill, melt the cheese in it, and pour it over the ingredients; 2 - place cheese slices on the filling and bake in the oven for a few minutes; 3 - (Traditional method!) cut the cheese head in half and hold the cut side to the fire.
- Raclette cheese: 800 g