Traditional Raclette

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At a glance
- 24 small Red new potatoes
- 2-1/2 pounds Bresaola, thinly sliced
- 2 pounds Emmi Raclette Semi- Soft Part-Skim Cheese, thinly sliced
- 2 jars (14 oz ea)cornichons, drained (make sure to pick French pickles)
- 2 jars (10 oz ea)pickled cocktail onions or roasted onions in OOVO, drained
- 48 small fresh parsley sprigs and black pepper mill


1. In a large covered pot fitted with a steam basket, steam potatoes over rapidly boiling water for 15 minutes until fork tender.
2. Place raclette grill in center of table and preheat on medium-high for 10 minutes. Place potatoes on top of raclette grill in a heavy bottomed heat-proof ceramic or metal bowl or saucepan with lid to keep warm. Arrange ham, cheese, cornichons, onions, and parsley on individual plates or in bowls around raclette machine.
3. Turn on raclette grill to heat up. Have each guest take a slice of cheese and places it in their potatoes. Slide it under the grill to melt, approximately 2 minutes.
4. Meanwhile place a potato onto a plate. Cut into pieces. Gather ham, cornichons, onions, bread and parsley. Scrape cheese off of pan onto plate. Sprinkle with pepper. Enjoy!
Make ahead: Prepare through step 1 one day ahead. Refrigerate. Reheat potatoes in either the steam basket or microwave oven until heated through. Serve with a crisp, dry Riesling