Warm, indulgent, and irresistibly cheesy, French Raclette is the ultimate winter comfort food. Made with melted raclette cheese from the French Alps, tender potatoes, and delicious French charcuterie, this cosy and convivial dish is perfect for cold evenings, dinner parties, and festive gatherings.
Few dishes capture the spirit of French winter cooking quite like authentic raclette. This iconic melted-cheese specialty from the French Alps has long been a favourite among skiers and holidaymakers, who often discover it during cosy après-ski evenings in France. With its bubbling raclette cheese, tender potatoes, and French charcuterie, raclette embodies everything people love about Alpine comfort food: warmth, indulgence, and conviviality.
In France, raclette isn’t just a holiday treat; it’s a true cold-weather tradition. Many French households keep a raclette machine ready for the moment temperatures drop, turning simple ingredients into a convivial meal enjoyed throughout the winter months. Raclette de Savoie PGI is the star of the dish, often served alongside other Alpine cheeses like Morbier PDO, Reblochon PDO or even French Brie for extra richness. The melted cheeses pair beautifully with boiled French potatoes, crunchy cornichons and French charcuterie such as Bayonne Ham PGI, French torchon ham and Rosette de Lyon.
The word raclette comes from racler, “to scrape,” referring to the satisfying ritual of pouring melted cheese over potatoes, ham, and charcuterie. Whether enjoyed after a day on the slopes or at a relaxed dinner with friends, raclette brings everyone together around the table for a warm, interactive French dining experience.
Preparation time
35 min
Ingredients For
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8 slices
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8 slices (optional)
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8 slices (optional)
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1 kg
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1 jar
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x 12
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x 1
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Garnish
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Preparation
1
Thoroughly wash the potatoes under cold running water to remove all traces of dirt. Place them whole, with their skins, in a large pot of cold water.
2
Bring the water to boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are tender. Drain and leave to cool for a few minutes.
3
Cut the various cheeses (raclette, morbier, brie, reblochon) into slices 3 to 4 mm thick. The slices should be thin enough to melt easily, but thick enough to remain creamy. If you're using ready-to-use slices, no additional preparation is required.
4
Arrange the cheese slices on a large plate. Do the same for the charcuterie (white ham, Bayonne ham, Lyon rosette). You can also group everything together on one large plate.
5
Place the cornichons and white onions in small bowls for easy serving.
6
Turn on your raclette machine and let it preheat for a few minutes.
7
Place a cooked, chopped potato on each plate, then arrange the cold cuts around it. Add a few gherkins and white onions alongside.
8
Place a slice of raclette cheese in a frying pan. Place the pan under the heat and leave to melt for 3 to 5 minutes, until the cheese is melted and lightly browned.
9
Pour the melted cheese generously over the potatoes and charcuterie, and enjoy immediately. For a touch of freshness, accompany this dish with a green salad dressed with a homemade vinaigrette.
© La cuisine de Géraldine
Pair with
For a traditional Alpine pairing, enjoy it with a crisp, dry white wine from Savoie, which cuts beautifully through the creamy richness of the cheese.
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La Cuisine de Géraldine
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