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Raclette Savoyarde

Serves 4 to 6 Entree vegetarian

Raclette Savoyarde

Raclette Savoyarde is a beloved staple of Alpine chalet life, bringing warmth to cold mountain days. It's a dish rooted in the everyday, where its inviting aroma gathers everyone around the table. This home-cooked version reflects the heart of family meals, where simplicity meets indulgence.

The dish is a sensory delight, with gooey Raclette cheese cascading over tender boiled potatoes, mingling with the salty charm of cured meats. A bite of tangy cornichons and pickled onions cuts through the richness, while a sprinkle of black pepper adds a final touch of warmth. Each mouthful is a cozy embrace, a taste of the Alps in every bite.

Ingredients

  • 800 gRaclette cheese — sliced
  • 1 kgsmall boiled potatoes
  • 200 gcured meats — prosciutto, jambon, or salami
  • for servingcornichons and pickled onions
  • to tasteblack pepper

Method

  1. Begin by preparing the potatoes. If they are not already boiled, place 1 kg of small potatoes in a pot of cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork. Drain and let them cool slightly before slicing them into thick rounds. Arrange the slices on a large platter, ensuring they are spread out evenly for the best melting results.
  2. Next, prepare the Raclette cheese. Cut 800 g of Raclette cheese into thin slices, approximately 3-4 mm thick. Arrange the cheese slices over the potatoes, covering them completely. This ensures that the cheese melts evenly over the potatoes, creating a creamy layer.
  3. Arrange 200 g of cured meats, such as prosciutto, salami, or ham, around the edges of the platter. This allows the meats to warm slightly from the residual heat of the potatoes and cheese, enhancing their flavors.
  4. Preheat your raclette grill or a large non-stick skillet over medium heat. If using a skillet, lightly oil the surface to prevent sticking. Once hot, place the platter with the potatoes, cheese, and meats under the grill or in the skillet. Allow the cheese to melt and bubble, which should take a few minutes. Look for a creamy, slightly golden texture on the cheese.
  5. While the cheese is melting, prepare the accompaniments. Set out cornichons and pickled onions in small bowls for serving. These provide a tangy contrast to the rich cheese and meats.
  6. Once the cheese is fully melted and slightly golden, remove the platter from the heat. Season the dish with black pepper to taste, adding a touch of spice to complement the creamy cheese and savory meats.
  7. Serve the Raclette Savoyarde immediately, while the cheese is still warm and gooey. Encourage diners to scoop up the melted cheese, potatoes, and meats, and enjoy with the tangy cornichons and pickled onions for a delightful balance of flavors.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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