Classic raclette
The great classic of winter evenings: melted cheese, potatoes and cold cuts.
Ingredients
- 500 g plain raclette See the product
- 300 g smoked raclette See the product
- 1 kg firm-fleshed potatoes (such as Charlotte)
- 200 g plain dry saucisson, sliced See the product
- 150 g plain cured pork tenderloin, thinly sliced See the product
- 8 slices of boneless dry-cured ham See the product
- Gherkins, pearl onions and a green salad
Method
- Take the raclette out of the refrigerator 30 minutes before serving.
- Wash the potatoes and boil them for 20 minutes in salted water, in their skins. They should stay firm.
- Arrange the cold cuts, gherkins and salad on the table.
- Set up the raclette machine and put a slice of cheese in each pan.
- Let it melt until the cheese is nicely golden, then pour it over the hot potatoes.
Tip
Alternate plain and smoked raclette to vary the flavours through the meal.
What to drink with it?
A dry white Savoie wine (Apremont, Abymes), or black tea for alcohol-free meals.
Products in this recipe
-
Plain raclette
Cow’s milk. A melting raclette cheese, with a mild…
Price range: 6,00 € through 21,60 € -
Smoked raclette
Cow’s milk. A smoked version, with toasty notes that lift…
Price range: 6,75 € through 24,30 € -
-
Plain cured pork tenderloin
Slowly dried pork tenderloin, tender and delicate, simply…
Price range: 17,40 € through 27,55 €