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:


  • 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)


  • 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.

Questions & Replies

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  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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