Raclette with potatoes and cornichons is a very Swiss dish. However, these three items are not usually served in this manner. I just love raclette, and this appetizer makes a great addition to any party or event.
Originally published January 25th, 2013.
I just came back from Switzerland yesterday and am still basking in the memories of my Swiss adventures! Three nights ago I had raclette with potatoes (and cornichons and pickled onions) and it was heavenly.
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Updated: I’ve written about my trip to Switzerland in 9 reasons why you should visit Lugano.
Goodness, if you’ve never tried this delicious Swiss cheese, you simply must put it on your shopping list! I created this little appetizer which combines these perfectly matched flavors, and they are truly a taste of Switzerland.
Why Raclette with Potatoes?
Raclette is a semi-hard Swiss cheese which is traditionally served in a particular manner. In Switzerland, the traditional method is to melt the cheese up against a fire, then have plenty of cooked potatoes, cornichons and pickled onions on hand to eat with the melted cheese.
Today, most of us in the US do not have a fire that we can use to melt cheese so this is where the raclette grills come in handy.
I first read about raclette cheese in my Swiss cookbook: A Taste of Switzerland.
Raclette is a popular cheese in Switzerland which is mostly eaten in a very specific manner, and the appeal has spread to the US, given the fact that there are more than a dozen “raclette grills” to choose from in just the first page of results from an Amazon search of “raclette.” (Updated to add in 2023 there are now pages of grills to choose from!)
This is from a Christmas market vendor in NYC.
I had this cheesy gorgeousness at a German Christmas market a few years ago.
This was a lovely serving of raclette and cornichons at Alphitta restaurant in Zermatt, Switzerland.
A Perfect Appetizer for Cocktail Parties and More
I have made this raclette with potatoes and cornichons appetizer countless times, and I don’t believe there’s ever been leftovers: everyone loves them! They’re wonderful party bites, and there’s no need for cutlery.
Love melty cheese? Try this delicious baked Camembert appetizer with truffle honey!
Raclette with Potatoes and Cornichons
original recipe by Christina Conte serves 2 as appetizers
FULL PRINTABLE RECIPE BELOW
- potatoes, boiled
- raclette cheese
Preheat broiler (grill) or air fryer or toaster oven.
Cut the boiled potatoes in half and place on a baking tray. You can peel them if you like, but I prefer the skins left on.
Cut a slice of cheese approximately the same size as each potato half and place it on top.
Place under a preheated broiler, watching carefully until the cheese has melted.
Now, place a small cornichon on each potato half and serve immediately.
Raclette with potatoes and cornichons make delicious appetizers, or even a full meal if you accidentally eat too many, like I did!
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- 8 tiny (thin-skinned) potatoes boiled (do not peel unless you dislike the skin)
- 4 Raclette cheese slices
- 16 cornichons
- Preheat broiler (grill.)
- Cut the potatoes in half and place on a baking tray.
- Cut slices of cheese approximately the same size as each potato half and lay it on top of each half.
- Place under a preheated broiler, watching carefully until the cheese has melted.
- Place a small cornichon on each potato half and serve immediately for results (while the cheese is still melty).
- These are best served hot, but also good on a buffet served at room temperature.
Nutrition Information:Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 461Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 347mgCarbohydrates: 78gFiber: 8gSugar: 9gProtein: 17g
Nutrition information is only estimated.
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