Raclette Dinner Swiss Melted Cheese (Print View)

Interactive Swiss dining with melted cheese, potatoes, and fresh accompaniments

# Ingredient List:

→ Cheeses

01 - 1.75 pounds raclette cheese, sliced

→ Vegetables

02 - 1.75 pounds small waxy potatoes
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 zucchini, sliced
06 - 3.5 ounces button mushrooms, sliced
07 - 1 red onion, thinly sliced
08 - 1 small jar (about 7 ounces) cornichons or gherkins
09 - 1 small jar (about 3.5 ounces) pickled pearl onions

→ Charcuterie

10 - 5 ounces prosciutto
11 - 5 ounces salami
12 - 5 ounces smoked ham

→ Condiments

13 - Freshly ground black pepper
14 - Paprika
15 - Dry or fresh herbs such as thyme, chives, or parsley

# How to Make:

01 - Scrub the potatoes thoroughly and place in a saucepan with salted water. Bring to a boil and cook until tender when pierced with a fork, approximately 15–20 minutes. Drain well and keep warm.
02 - Organize the boiled potatoes, sliced vegetables, cornichons, pickled onions, and charcuterie (if using) on serving platters or bowls for easy access at the table.
03 - Set up the raclette grill according to manufacturer's instructions and allow it to preheat before guests begin melting their cheese.
04 - Each guest places sliced vegetables or charcuterie in an individual raclette pan, tops with a slice of raclette cheese, and melts under the grill for 5–8 minutes until bubbling and golden. Spoon the melted cheese over warm potatoes and enjoy with accompaniments, seasoning to taste with pepper, paprika, and herbs.
05 - Guests repeat the melting process with their preferred combinations for a fun, communal dining experience.

# Expert Advice:

01 -
  • It transforms dinner into an interactive experience where everyone is part of the cooking
  • The customisable nature means picky eaters and adventurous diners all leave happy
  • Minimal hands on cooking time means you actually get to enjoy your own party
02 -
  • Do not skip the pickled items, they are absolutely essential for cutting through the richness of all that melted cheese
  • Keep the potatoes warm throughout the meal or the contrast between hot cheese and cold potatoes will be disappointing
  • The first round of cheese usually takes longest to melt, but subsequent rounds go faster as the grill maintains its temperature
03 -
  • Pre-slice the cheese and layer parchment paper between slices so they do not stick together in the fridge
  • Put out small bowls for guests to discard used cornichon skewers and vegetable ends to keep the table tidy
  • Fill a small insulated thermos with hot water to keep potatoes warm if the meal stretches longer than expected

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