I thought I would have a little treat and make myself some raclette. Monthly Mingle #1 is being hosted by Meeta over at What’s For Lunch Honey? and I wanted to make a dish worthy of submitting. Thanks for hosting this event Meeta, what a great idea!
This time the theme Football’s Coming Home, in reference to the upcoming World Cup.
Since the country of my birth (Scotland), is no longer present in the competition I wanted to make a dish in honour of my adopted country Switzerland.
Raclette cheese orginates in the Swiss canton of Valais and is a semi hard cheese made from cow’s milk. Traditionally the cheese is warmed next to an open fire and when it reached the correct consistancy it is scraped off onto bread or over boiled potatoes. The name raclette originates from the French word “racler” literally meaning “to scrape”.
The modern way of melting raclette is by using table top electric grills. These grills usually have a non stick hotplate used to cook slices of bacon or thinkly sliced meats to accompany the raclette.
Rather than drag out the grill which seemed too much bother for one I decided to make it in the oven.
RACLETTE FOR ONE
INGREDIENTS
- 1 portion of small potatoes – whole with skin on (charlotte, raclette varieties or new baby potatoes)
- 4 Slices Raclette cheese (two slices with garlic and two with peppercorns)
- Pickled onions
- Cornichons
- Baby Sweetcorn
- Sliced raw onion
PREPARATION
- Pre-heat the grill to maximum.
- Boil the potatoes in plenty of salted water until they are tender.
- Drain the potatoes and place into an ovenproof dish and cover with the slices of cheese and raw onion an place under the grill until the cheese is melted and bubbing.
- Serve with pickled corn, onions and cornichons.
Delicious!!!
that does sound delicious! i’ve wanted to try raclette for a while now. if I can find the cheese at the grocery store, I’ll try it this weekend.
That’s lovely! I have some good friends who are going to Switzerland next week to visit family. And they always rave about the raclette. You have a great blog!
Sara – I hope you manage to find raclette at your local store, let me know if you liked it.
Ivonne – Thank you for your kind words
)
That’s too bad Scotland is out of the competition. I have a list of teams I root for.
This dish does look good! Something new for me to try! Yum!
Paz
Raclette is normally eaten more in the winter but I love it so much I eat it at all times of the year
I was introduced to raclete by a French friend of mine. We used to do rowing together and sometimes we would have racletes at hers with the children. The whole thing used to be really lovely, a warming event.
aaah, RACLETTE!!!!
(( I miss it so muuuuch!!!!!! Since I’ve moved to Northern California, I now have to pay $15 for a tiny piece of raclette cheese and it doesn’t even taste like at home… Can’t wait to go back and have some real onhe with a glass (or 10) of that delighful petite arvine (nicely crisp & fruity white wine from Valais)…
Thank you for making my mouth water though
))
arno
$15 for raclette!!! My goodness!! I love Gewürtztraminer with raclette. Glad I was able to bring you a little reminder of home
Hi – My neice discovered the ‘raclette experience’ while living in Austria and has introduced us all to it’s wonderful uses. I’m wondering if you know how it compares in Fat content, cholesteral, sodium (all those BAD words) to other cheeses. It is certainly delicious and versatile. Thanks for any info you may have. KIM P.S. My son and I like it simply in scrambled eggs in the morning but I can imagine it in MANY ways