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, cornichons and pickled onions. Goodness, if you’ve never tried this cheese, you simply must put it on your list! I made this little appetizer which combines these perfect flavors together, and they are perfect anytime of year, too.
Stay tuned for upcoming posts on my trip to Switzerland. Here’s a sneak peek of what’s to come!
I will now leave you with my recipe post which I wrote over 5 years ago.
I first read about Raclette in my Swiss cookbook.
This post contains Amazon links for your convenience at no added cost to you.
Raclette is a popular cheese in Switzerland which is eaten in a very specific manner, and the appeal has obviously 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.”
I had this gorgeousness at a German Christmas market a few years ago. Click the photo to read about the Christmas markets.
What is Raclette?
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 and pickled onions and cornichons on hand to eat with the melted cheese. Today, most of us in the US do not have a fire available in order to melt cheese, so this is where the Raclette grills come in handy.
Although I’d love to have one, I can’t justify having one in my already filled kitchen cabinets, so I’ll show you how I like to prepare this traditional Swiss treat.
Raclette with Potatoes and Cornichons
- small potatoes, boiled (do not peel unless you dislike the skin)
- Raclette cheese slices
Preheat broiler (grill.)
Cut the potatoes in half and place on a baking tray.
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!
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- 12 small, red potatoes, boiled (do not peel)
- 24 small Raclette cheese slices
- 24 cornichons
- Preheat broiler (grill.)
- Cut the potatoes in half and place on a baking tray.
- Cut a slice of cheese approximately the same size as each potato half and lay 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.
Amount Per Serving:Calories: 60 Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 3g Fiber: 0g Sugar: 0g Protein: 3g