Can you prepare raclette in advance?

Raclette is a dish that is best prepared and served fresh, as the cheese hardens quickly and the side dishes do not reheat well. Therefore, it is not advisable to prepare raclette in advance.

What drinks go well with raclette?

Various drinks pair well with raclette, such as white wine, red wine, beer, tea, and soft drinks. A digestif, such as schnapps or ouzo, can also be served after the meal.

Can you also eat raclette in the summer?

Raclette is often associated with the winter months, but it is also perfectly fine to eat raclette in the summer. Serve the side dishes with a fresh salad and a lighter wine, for example.

Which potatoes should I use?

Waxy potatoes, such as baby potatoes, are ideal because they keep well as the cheese melts.

Can I use other vegetables instead of chicory and mushrooms?

Yes, bell peppers, zucchini, or broccoli will also work, but adjust the cooking time for even cooking.

Raclette with side dishes

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30min

•

Easy

A cozy raclette table with gooey cheese, tasty charcuterie, and fresh side dishes for balance. Warm baby potatoes, mushrooms, onions, and endives cooked in creamy rosemary butter, served with a fresh fennel-pear salad and pickled gherkins — that’s Sofie’s comfort food raclette. Everyone can assemble their own pan, making it perfect for a fun, shared meal.

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Ingredients

What do you need?

Quantity: 4P

Cheese & Charcuterie:
180 to 230 g raclette cheese per person: Belgian, Swiss, Jura cheeses, etc.
120 g charcuterie per person: Bacon, grison, raw ham, smoked dried bacon... No too fatty types, raw, dried, and smoked or spiced are ideal.

Rosemary butter:
125 g soft butter
Juice and zest of 0.5 lemon
Pepper from the mill, fleur de sel
2 tbsp finely chopped rosemary leaves
2 cloves of garlic, grated
2 handfuls of finely chopped parsley

Fennel pear salad:
1 fennel, washed
2 firm pears, washed
1 handful of grapes, washed
4 tbsp apple cider vinegar
2 tbsp neutral oil, e.g., canola oil
Black pepper mill
Fleur de sel
1 handful of walnuts, finely chopped
1 shallot, sliced

1 container of small white mushrooms, sliced
1 large onion, finely sliced

3 to 4 heads of endive, sliced Onions and pickles
500 g waxy potatoes, steamed baby potatoes
Pickled cucumber

180 to 230 g raclette cheese per person: Belgian, Swiss, Jura cheeses, etc.
120 g charcuterie per person: Bacon, grison, raw ham, smoked dried bacon... No too fatty types, raw, dried, and smoked or spiced are ideal.

125 g soft butter
Juice and zest of 0.5 lemon
Pepper from the mill, fleur de sel
2 tbsp finely chopped rosemary leaves
2 cloves of garlic, grated
2 handfuls of finely chopped parsley

1 fennel, washed
2 firm pears, washed
1 handful of grapes, washed
4 tbsp apple cider vinegar
2 tbsp neutral oil, e.g., canola oil
Black pepper mill
Fleur de sel
1 handful of walnuts, finely chopped
1 shallot, sliced

1 container of small white mushrooms, sliced
1 large onion, finely sliced

3 to 4 heads of endive, sliced Onions and pickles
500 g waxy potatoes, steamed baby potatoes
Pickled cucumber

Make it veggie!

Replace the charcuterie with grilled vegetables or vegan cheese.
Use plant-based butter in the rosemary butter to make a completely vegan version.

Preparation method

How do you make this?

Potatoes and cucumber
Steam the potatoes until cooked and keep them warm. Meanwhile, prepare the pickled cucumber.

Rosemary butter
Mix all the ingredients for the butter thoroughly. Place the mixture on a sheet of baking paper and fold it into a roll or small package.

Salad
Finely chop the shallot and mix it with apple cider vinegar. Let it sit for a moment. Finely slice the fennel and pear, halve the grapes, and roughly chop the nuts. Add everything to the shallot, season with salt and pepper, and mix in the oil.

Preparing the sides
Slice the mushrooms, onion, and endive. Arrange the cheese and charcuterie on serving boards.

Serving
Put everything on the table and let everyone fill their own pan: sauté mushrooms, endive, or onion in the rosemary butter, add a slice of cheese and let it melt. Serve on a potato with a slice of charcuterie on the side.

Tips

Prepare the rosemary butter in advance and keep it in the fridge: it makes grilling easier and fills the table with that rich, inviting aroma.
Steam the potatoes just until tender, so they stay firm enough when you pour melted cheese over them.
Let the shallot soak briefly in apple cider vinegar before adding the fennel and pear — this gives the salad an extra layer of depth.
Use a good-quality raclette cheese (for example, Swiss or Jura) for a beautiful, creamy melt.
Alongside the usual sides, have some extra pickles and pearl onions ready — their fresh tang perfectly balances the richness of the cheese.