Raclette cheese with meat, cheese and salads

Raclette

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6 - 8

Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal774
fat44g
saturates22g
carbs57g
sugars8g
fibre7g
protein34g
salt3.1g
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Ingredients

  • 800g raclette cheese , sliced

For the sides

For the vinaigrette

Optional

  • 250g assorted sliced cured meats (we used a mixture of salami, garlic sausage and Bayonne ham, but sliced gammon or Parma ham also works well)

You will also need

  • 1 x raclette grill machine with paddles

Method

  • STEP 1

    Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.

  • STEP 2

    Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.

  • STEP 3

    Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer’s instructions – you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.

  • STEP 4

    Let your guests help themselves to ingredients – if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don’t want them raw.

  • STEP 5

    Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.

Goes well with

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