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.
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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.
Love melty cheese? Try this delicious baked Camembert appetizer with truffle honey!
Although I’d love to have a raclette grill, I can’t justify having one in my super-full kitchen cabinets, so I’ll show you how I like to prepare this traditional Swiss dish with my own twist.
Raclette with Potatoes and Cornichons
original recipe by Christina Conte serves 2 as appetizers
FULL PRINTABLE RECIPE BELOW
- 8 tiny red-skinned potatoes, boiled (do not peel unless you dislike the skin)
- 4 Raclette cheese slices
- 16 cornichons
Preheat broiler (grill.)
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!
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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
- 8 tiny (thin-skinned) potatoes boiled (do not peel unless you dislike the skin)
- 4 Raclette cheese slices
- 16 cornichons
Instructions
- 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).
Notes
These are best served hot, but also good on a buffet served at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 4Amount 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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