Swiss raclette is a semihard Alpine cow’s milk cheese. It’s native to the Swiss Alps but also produced on the French side of the Alps, as well as in the United States. “Raclette” is derived from the French word racler, which means “to scrape“.
High in protein, rich in calcium and Vitamin A but with a 50 percent fat content. It has excellent melting properties with a floral aroma and is nutty, fruity and spicy. It’s meant to be used for melting or grilling and not to eat it raw. It does vary in flavor depending on the region it comes from. There is quite a selection from mild, smoked or those flavored with chilies or garlic.
I learn a lot about ingredients, recipes, even kitchen gadgets from bloggers I follow. Earlier in the year Chef Mimi shared an excellent post on raclette, the cheese and a tabletop raclette grill which melts the cheese. See https://chefmimiblog.com/?s=raclette.
I do plan to purchase a raclette grill in the future and make the traditional dinner associated with it. A meal often includes boiled potatoes, various types of ham, vegetables, small cornichon pickles and white onions and of course raclette. There are other good melting cheese such as Comte or Swiss Gruyere.
Little skillets are underneath the heating element to melt the cheese slices and a griddle is on top of the heating element to cook meats, seafood, vegetables and so on. It is a social way of cooking with family and friends and the sky is the limit on what you choose to cook.
My January/February issue of Food Network Magazine had an article with recipes for potato skins. This raclette recipe was one of them… For now this will have to do until I get my grill!
Swiss Raclette Cheese Potato Skins
Recipe adapted Food Network Magazine
For the potato skins:
- 4 medium large russet potatoes (see Note) using toasted bread slices from a baguette would be delicious too as well as potato pancakes
- 4 tbsp. unsalted butter, melted
- kosher salt and freshly ground pepper
Prick the potatoes all over with a fork. Brush with melted butter and sprinkle with salt and pepper. Place on a baking sheet and bake at 425 degrees until crisp and easily pierced with a knife, about 1 hour; cool slightly.
Cut the potatoes lengthwise into quarters and scoop out the flesh leaving 1/4-inch thick shell.
For the toppings:
- Black Forest Ham, deli sliced (I used Prosciutto)
- Raclette cheese or any good melting cheese such as Swiss Gruyere, Emmenthal, Comte
- shallot, thinly sliced (I used green onions tops but I would have used shallots if I had them)
- chives, chopped to garnish
- cornichons, sliced to garnish (these are dilled not sweet) – great for charcuterie platters too
Note: As covid is still going strong I usually pick up groceries in my car or I have them delivered to my home. So, sometimes I don’t always get quite what I asked for as someone else is picking out my groceries. It might be easier to work with smaller potatoes and maybe cut them in half. These large ones did work good for me; just don’t overcook them so you can easily slice them.
Recipe by cookingwithauntjuju.com
I love trying new cheeses. This recipe works for me. 🍃🧀
This is now a favorite for me and a good melting cheese too!
Great idea, to use potato skins in this way. Raclette is the perfect cheese for this. 🙂
Thanks – toasted bread and potato pancakes would be good choices too 🙂
Yum!!! Somehow I missed this post. Thanks for the mention! And you’ll never regret getting a raclette maker. IGourmet sells good raclette, as does the Raclette Corner. I wouldn’t use anything else with the grill. But on these potato skins, yes! Gruyere is fabulous. What a fun idea to do this. Before the last time we had hot pot, for my husband’s birthday, I ordered groceries to save time, and got 1 pound of cooked shrimp instead of 2 pounds of raw. So I had to go to the store just for that. Many mistakes have been made. But it makes me happy that a lot of young people doing the shopping are learning so much about produce! At least when I place an order!
I loved your raclette post, bought the cheese from Raclette Corner and I’m trying to decide which grill to buy. Then I will need some guests… I’ve had small mistakes from the store – green onions for shallots, coleslaw mix for broccoli mix, etc. That was a big mistake with the shrimp – I probably would have gone to the store too!
Spring lettuce that was rotting away, broccoli that was flowering… bad “sell by” dates on meat. It’s been frustrating. Glad you used raclette corner!
Those potatoes look delicious with a capital D.
Thanks – a good combination of potato, ham and cheese 🙂
I believe we have all had the shopping mistakes but what would we have done without the personal shoppers for all these many months. When I had Raclette in Switzerland many years ago, small fingerling potatoes were used but I do like your idea of using potato skins.
Of course – I tip them very well as I am so happy to have the service available. I am also thankful for Amazon Prime – I buy a lot of things online; from food to office supplies to clothes, health products, etc. The potato skins were very good and easy to make…