Raclette cheese with meat, cheese and salads


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(1 ratings)

Prep: 10 mins Cook: 15 mins - 18 mins


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

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal774
  • fat44g
  • saturates22g
  • carbs57g
  • sugars8g
  • fibre7g
  • protein34g
  • salt3.1g
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  • 800g raclette cheese, sliced

For the sides

  • 1kg new potatoes, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 curly lettuce (or endive), leaves separated



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 1 Baby Gem lettuce, leaves separated
  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • 150g jar pickled silverskin onions, drained
  • 150g jar cornichons, drained
  • 2 baguettes, or other crusty loaves, sliced

For the vinaigrette

  • 3 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 100ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp chives, finely chopped


  • 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


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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27th Dec, 2017
I am appaled by the content of this recipe. The most important ingredient is the cheese but as important are the potatoes and the cured meets. The French use some cured beef called viande des Grisons (from the Alps). One can very well use coppa, even thinly sliced bacon. Pickled onions and cornichons provide a freshness to quite a rich mix (potatoe topped with meat and cheese). One can serve a salad on the side with a Dijon type mustard vinaigrette. But no way can Miriam‘s recipe be called raclette. Or if it is a adaptation I would suggest you go with the original one.
vera84's picture
30th Dec, 2017
The cured beef called "Viande des Grisons" or "Bündnerfleisch" is actually from the canton of Graubünden in the South-East of Switzerland. More likely we use "Walliser Trockenfleisch" which is the cured meat from the canton of Wallis where Raclette is tradition. :-) But I don't think you can get either of them here? And where can you find Raclette cheese? Not even my local cheese hamlet sells any =(
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