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.
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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
- 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 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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Raclette with Potatoes and Cornichons: A Taste of Switzerland
A super delicious appetizer based on one of Switzerland's favorite dishes.
Ingredients
- 12 small, red potatoes, boiled (do not peel)
- 24 small Raclette cheese slices
- 24 cornichons
Instructions
- 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.
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving:Calories: 60 Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 3g Fiber: 0g Sugar: 0g Protein: 3g
Christinaâs Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
[…] You may also enjoy this wonderful potato recipe. […]
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Oh dear, that’s not good to hear! In my situation, I emailed MailerLite and they told me they don’t have an app for iPad use, so for me this was the issue as I’ve never used an iPad before. I thought it’d be so much easier than to lug my laptop everywhere (and I’m also afraid it will be lost or stolen). Never an easy solution, is there? :(
You arenât going to believe this, but I have been looking for an appetizer recipe for guests next week. They are âmeat & potatoesâ folk, so these will be perfect. Trader Joe usually carries raclette cheese, and I hope they have it now! Welcome home!
Thanks, David! It was a great trip! Unfortunately, TJs only carries Raclette seasonally (holidays). Hopefully you have another cheese source nearby! Everyone loves these. :)
I found that out yesterday when I went to TJs to get Raclette, I donât know if anyone else here carries it – Tucson is a cheese desert! I will check Sprouts and Whole Foods!
Yep, Raclette is not an easy cheese to find in these parts! :(
Dying to hear all about your latest Swiss adventures, Christina. My goodness, we normally enjoy this in France in Winter but served this way as minis, I’m so tempted to grab one now during our heatwave and open some chilled white! Yummy.
Yes, so good anytime and so easy making them this way! Too funny that you are hotter than us! Our temps have been perfect since I returned!
Yummy idea. Just wish I liked cornichons or any pickles for that matter. :)
Oh goodness, I just love anything pickled (as long as there’s no spices or sugar added). I wonder if you’ve been having the wrong kind of pickles!? Maybe you don’t like vinegar?
What fun, I would love to try this!
With Cynthia and our bottle of wine! :)
Love this idea! We have a raclette grill! I use it often! This is a great recipe for it. Simple, looks great . Going to try.
Lucky you! I need to get one! Let me know how you like these! :)
You’ve got me intrigued! I will look for Raclette when I will go to the local supermarket next time. Looks amazing!
It may be hard to find, depending on where you live. Trader Joes’s carries it during the winter in the US.
These look like the perfect we snacks and pickles and cheese go so well together, gotta give this a try.
The Swiss know their cheese!
I love potatoes! These are so easy to make. So, got to try them over this weekend :)
They are SOOO easy to make, Priya!
What a cute appetizer!! I love those little pickles, SO good!
:)
That’s a clever idea, melting it right on the potatoes!
I love raclette, and have melted it with a barbecue grill, but never thought of using my broiler! Now I have to go find a source of the cheese… LOL
Good luck, Anne! That’s the most difficult part of this recipe, finding the cheese! ;)
[…] Raclette, like fondue, is a cheesy dish of Swiss origins.Raclette is both the name of the cheese itself, as well as the dish in which the cheese is featured.The dish comprises of boiled baby potatoes, baguette slices, smoked and dried meat slices, and pickled tiny onions and cornichons all prettily arranged in platters. The star of the show, the raclette cheese, is melted before poured over the potato (or any of the others listed above) and enjoyed.This is a raclette dish wannabe, reminiscent of the original, and comfortingly made at home.Since you might have difficulty getting you hands on raclette cheese in different parts of the globe, emmentale cheese and Gruyere cheese and suitable replacements.Adapted from Christina’s Cucina. […]
I love cornischons, and this is such a cute appetizer. Your photos are so tempting, I just want to grab one of these!
Thank you, Sue! I’m so glad you stopped by and appreciate your comments! CC :) P.S. Have you entered to win the Green & Black’s chocolates/cookbook on the Buttermilk Cupcakes post?
Oh I wish I new the difference between the cheeses :) Cheese and cornichons sounds really strange combination :D
We just had a raclette dinner the other evening (my husband and I fell in love with raclette as a party meal when we lived in Germany). There were such fun ingredients to make the little trays of ‘small bites’ … smoked ham, prosciutto, marinated Portabellas, strips of red pepper, fresh spinach ribbons, onions and black pepper, Emmentaller and smoked Gouda cheese slices, boiled fingerling potatoes, and flour tortillas … we nibbled for an hour or so with a good bottle of wine to sip while the little trays cooked away … it’s such a relaxing and fun way to spend mealtime!
Oh, Susan, you’ve just made me want to take a trip to Europe so badly! That sounds like heaven to me! Will definitely have to do that on our next trip over. That’s wonderful that you had such a lovely meal and now have a beautiful memory of it! CC
Oh my gosh, raclette might just be my favorite dish. When I was in London this past summer, I tried to eat it everyday at Borough Market. Now I have the inspiration to make it here, thanks Christina!
Wow! I guess you really do love it! You’ll just have to make it a point to go to Switzerland and have it there (and I’d love to join you!!) ;) CC
I love Raclette, this is so simple but sounds absolutely delicious. I love every component. For me the simpler the better and usually you get the best results.
I agree, Suzanne! You can taste the individual flavors when things are made simply! CC