Traditional raclette is much more than just a meal: it is a true moment of conviviality. Originating from the canton of Valais in Switzerland, it quickly established itself in the French mountainous regions, notably in Savoie and Haute-Savoie. Easy to prepare, generous, and customizable, it brings together young and old around a table where everyone composes their own plate according to their tastes. Info Details Portions 4 to 6 people Preparation 20 minutes Cooking 25 minutes Difficulty ★☆☆ Very easy Calories Approx. 850 kcal / person Cuisine French — Savoyard 📖 The history of raclette The word "raclette" comes from the verb racler (to scrape). Originally, shepherds would melt a half-wheel of cheese near a fire before scraping the melted portion directly onto potatoes. This tradition lives on today thanks to raclette grills, which allow for melting the cheese individually while sharing a warm meal. Like Savoyard fondue, raclette embodies the soul of French mountain cuisine. 🛒 Ingredients and quantities Food item Quantity per person Raclette cheese 250 to 300 g Potatoes 300 g Charcuterie 180 to 250 g Gherkins 6 to 8 Pearl onions 6 to 8 The best cheeses Raclette de Savoie — melting, fruity, the gold standard Raw milk raclette — more complex and authentic flavor Smoked raclette — more intense flavor Pepper raclette — slightly spiced Wild garlic raclette — fragrant and original White wine raclette — fruity notes Morbier — sweet and creamy notes Mountain tomme — rustic taste Potatoes Choose firm-fleshed varieties: Charlotte, Amandine, Nicola, Chérie, or Ratte. Cook them with their skins on in salted water or steam them so they remain firm. See our vegetable cooking guide. Charcuterie Compose a varied platter: raw ham, cooked ham, rosette, bündnerfleisch (air-dried beef), coppa, bresaola, dry sausage, smoked bacon. Vegetables To provide freshness and balance: gherkins, pickled pearl onions, green salad, pan-seared mushrooms, steamed broccoli, cauliflower, cherry tomatoes, grilled peppers. 👨🍳 CuisinerTelUnChef Chef's Tip Take the cheese out of the refrigerator 30 minutes before the meal for more even melting. Offer 3 to 4 varieties of cheese to satisfy all your guests. See our herb guide to season your grilled vegetables. 🔪 Recommended utensils Raclette grill — essential Chef's knife — for slicing cheese and vegetables Large cutting board — for preparing platters Mandoline — for slicing cheese and vegetables thinly Pot or steamer — for potatoes Serving dishes — for charcuterie and vegetable platters 👨🍳 Step-by-step preparation Step 1 — Cook the potatoes Wash them without peeling them Cook for 20 to 25 minutes until tender but still firm Keep them warm in a clean tea towel or a covered dish Step 2 — Prepare the accompaniments Arrange the charcuterie beautifully on a platter Prepare the vegetables: cut them into bite-sized pieces with a chef's knife Place gherkins and pearl onions in ramekins Cut the cheese into slices suitable for the pans 👨🍳 CuisinerTelUnChef Chef's Tip Prepare all platters 1 hour in advance and cover them with plastic wrap in the refrigerator. You will be able to fully enjoy your guests. See our batch cooking guide to organize your raclette stress-free. Step 3 — Melt the cheese Place a slice of cheese in each pan Let it melt until the surface is slightly golden Pour the cheese over a hot potato or directly onto your plate 🧀 Cheese guide Cheese Characteristics Ideal for Raclette de Savoie Melting, fruity The classic base Smoked raclette More intense flavor Fans of bold tastes Pepper raclette Slightly spiced Spice lovers Morbier Sweet and creamy notes Sweetness Mountain tomme Rustic taste Authenticity 🍷 Wine pairings Dry white wines from Savoie are the most suitable: Apremont — the Savoyard classic Chignin — fruity and elegant Roussette de Savoie — floral and mineral Riesling — dry and crisp Pinot Blanc — supple and aromatic If you prefer red wine, choose a light, low-tannin wine served slightly chilled. 🌿 Gourmet variations Mountain raclette Add diots (sausages), forest mushrooms, and caramelized onions. Vegetarian raclette p>Replace charcuterie with grilled vegetables, smoked tofu, mushrooms, and roasted chickpeas. Seafood raclette Accompany the cheese with smoked salmon, smoked trout, or shrimp. Gourmet raclette Add walnuts, honey, fresh figs, or apples for a sweet and savory touch. ⭐ Chef's tips Take the cheese out of the refrigerator 30 minutes before for even melting Keep potatoes warm in a clean tea towel Cut vegetables into bite-sized pieces with a chef's knife for easier serving Offer several types of cheese to vary the flavors Prepare platters in advance to fully enjoy your guests Use a mandoline to slice the cheese at a uniform thickness ❌ Mistakes to avoid ❌ Using floury potatoes — they fall apart. Choose Charlotte or Amandine. ❌ Serving cheese that is too cold — take it out 30 min before. ❌ Choosing only one cheese variety — offer 3-4 varieties. ❌ Overloading the pans — this slows down melting. ❌ Forgetting salad or vegetables — essential for balancing the richness of the cheese. ♻️ What to do with leftovers? Leftover cheese and charcuterie are perfect for: a gratin, a quiche, croque-monsieur, stuffed potatoes, or homemade pizza. 🧠 Nutritional values (per person) Nutrient Approximate quantity Calories 850 kcal Protein 42 g Fat 58 g Carbohydrates 40 g Calcium Very high ❓ Frequently asked questions What is the best cheese for a raclette? Raw milk raclette cheese is the gold standard. Vary with smoked, pepper, or wild garlic versions, or complete with Morbier. How much cheese should I plan per person? Plan between 250 and 300 g of cheese per adult, depending on appetite and side dishes. Which potatoes should I use? Firm-fleshed varieties like Charlotte, Amandine, Nicola, Chérie, or Ratte. Can you prepare a raclette in advance? Yes. All accompaniments can be prepared a few hours before. What to do with raclette leftovers? Gratin, quiche, croque-monsieur, stuffed potatoes, or homemade pizza. 🔗 Related recipes and guides 🫒 Oil Guide — oil for grilling vegetables 🇫🇷 French Cuisine Guide — raclette in tradition 🛒 CuisinerTelUnChef utensils to perfect your raclette Our chef's knives — for slicing cheese and vegetables Our cutting boards — large stable surface Our mandolines — for slicing cheese to a uniform thickness Our graters — for grating cheese