Raclette Dinner Swiss Melted Cheese (Printable)

A warm and interactive Swiss meal featuring melted raclette cheese served with boiled potatoes, fresh vegetables, and your choice of accompaniments.

# What You'll Need:

→ Cheeses

01 - 1.75 lbs raclette cheese, sliced

→ Vegetables

02 - 1.75 lbs small waxy potatoes
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 zucchini, sliced
06 - 3.5 oz button mushrooms, sliced
07 - 1 red onion, thinly sliced
08 - 1 small jar (about 7 oz) cornichons or gherkins
09 - 1 small jar (about 3.5 oz) pickled pearl onions

→ Charcuterie

10 - 5 oz prosciutto
11 - 5 oz salami
12 - 5 oz smoked ham

→ Condiments

13 - Freshly ground black pepper
14 - Paprika
15 - Dry or fresh herbs such as thyme, chives, or parsley

# How to Make It:

01 - Scrub the potatoes thoroughly and boil in salted water until tender, approximately 15–20 minutes. Drain well and keep warm.
02 - Arrange the boiled potatoes, sliced vegetables, cornichons, pickled onions, and charcuterie (if using) on serving platters for easy access.
03 - Preheat the raclette grill according to the manufacturer's instructions until ready for use.
04 - Each guest places sliced vegetables or charcuterie in an individual raclette pan, tops with a slice of raclette cheese, and melts it under the grill for 5–8 minutes until bubbling and golden.
05 - Spoon the melted cheese over warm potatoes and enjoy with the accompaniments, seasoning to taste with pepper, paprika, and herbs.
06 - Repeat with desired combinations for a fun, interactive meal experience.

# Expert Tips:

01 -
  • It transforms dinner into a communal experience where everyone cooks together
  • The combination of warm melted cheese and cold crisp pickles is surprisingly perfect
  • Its nearly impossible to mess up and even easier to customize
02 -
  • Don't skip the pickled vegetables—they're not garnish, they're essential for balancing all that rich cheese
  • Keep the potatoes warm because cold potatoes under hot cheese is a sad combination
  • The cheese should bubble and brown slightly but don't let it burn or it gets bitter
03 -
  • If you cannot find raclette cheese, Gruyère or Emmental make excellent substitutes that melt just as beautifully
  • The leftover pickled juice from the cornichons makes a fantastic vinaigrette the next day

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