Raclette (Potatoes and Cheese from Switzerland)

"A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook."
 
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Ready In:
30mins
Ingredients:
3
Serves:
4
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ingredients

  • 4 medium potatoes (new potatoes or red potates are best)
  • 1 pinch salt
  • 8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)
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directions

  • Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
  • Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
  • Cut the cheese into thin slices.
  • Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
  • Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
  • Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

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Reviews

  1. This did remind me of real raclette, and was quite yummy. I used less cheese and served it the traditional way with cornichons.
     
  2. Easy, easy, easy to make these potatoes, & they are definitely delicious! I used the Gruyere cheese this time & will be experimenting with others combos in the future! This is certainly a keeper of a recipe! Thanks, Tink, for sharing it! [Made & reviewed in the current Let's P-A-R-T-Y! event]
     
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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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