Alpine Raclette by the Fire

Raclette is particularly suited to a winter lunch outdoors, with melted mountain cheese served over warm potatoes and accompanied by cured meats, pickles and crusty bread. Originating in the Alpine regions of Switzerland, the dish takes its name from the French verb racler, meaning to scrape.

Traditionally, a cut surface of a cheese wheel is heated near a fire and the softened cheese is scraped directly onto the plate. This method remains popular at mountain gatherings and winter food events.

Ingredients | Serves 4

800 g Raclette cheese
1 kg small waxy potatoes
200 g air-dried beef or Bündnerfleisch
150 g cured ham
200 g cornichons
150 g pickled pearl onions
1 rustic loaf
Freshly ground black pepper

Preparation

1. Prepare the potatoes

Wash the potatoes and boil them in salted water for approximately 15–20 minutes until tender.

Drain and keep warm in a covered pan or insulated serving dish.

2. Prepare the accompaniments

Arrange the cured meats on a wooden board.

Serve the cornichons and pickled onions in small bowls. Slice the bread and place everything on the table before melting the cheese.

3. Melt the cheese

Using a suitable raclette grill or a purpose-built cheese holder positioned near a controlled heat source, warm the cut surface of the cheese until it becomes soft and lightly golden.

Scrape the melted cheese over the hot potatoes.

Alternatively, use a tabletop raclette grill with individual pans.

4. Serve

Finish with freshly ground black pepper and serve immediately alongside the cured meats and pickles.

An Outdoor Alpine Lunch

For a winter gathering, prepare the accompaniments indoors and bring them outside shortly before serving.

A wooden table, insulated containers for the potatoes and warm drinks make the meal easier to organise.

For a traditional pairing, serve a dry white wine such as Swiss Fendant or a lightly brewed black tea.

Keep the cheese and cured meats properly chilled until needed and use equipment specifically designed for cooking outdoors.

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