Raclette potatoes with cornichons are a typical Swiss combination. Serve these Swiss appetizer bites whenever you entertain for rave reviews!
Originally published January 25th, 2013 (updated June 29, 2018)
I just flew back from Switzerland yesterday and am still basking in the memories of my Swiss adventures! Three nights ago I had raclette potatoes (with cornichons and pickled onions) and it was heavenly.
DISCLOSURE: As an Amazon Associate I earn from qualifying purchases. Although I purchased the Melissa’s potatoes myself, I do receive complimentary produce from Melissa’s Produce from time to time.
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! It’s getting more and more popular, and subsequently, easier to find and buy!
I created this extremely simple appetizer which combines these perfectly matched flavors, and they are truly a taste of Switzerland.
Why Raclette on Potatoes?
Raclette is usually served with potatoes. It is a semi-hard Swiss cheese which is traditionally served in a very particular manner. In Switzerland, the cheese wheel is melted against a fire, scraped onto a plate, and served alongside plenty of cooked potatoes, cornichons and pickled onions. I had a delicious raclette meal in Switzerland in October; it was simply divine!
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.
However, for this raclette potatoes recipe, you won’t need a grill. And I should remind you that potatoes are much healthier than they’re given credit for!
You can read all about this Swiss creation in my post:
all about raclette.
What are the Best Potatoes for Raclette?
The best and most traditional potatoes for raclette are any small potatoes such as these Dutch red potatoes, or baby red potatoes, both carried by Melissa’s Produce which you’ll find at your grocery store. Baby Dutch yellow, or baby yellow potatoes are perfect, as well.
This is from a Christmas market vendor in NYC, but I’ve also enjoyed this cheese with bread at German Christmas markets.
A Perfect Appetizer for Cocktail Parties and More
I have made raclette potatoes with cornichons appetizer countless times, and I don’t believe there’s ever been leftovers: everybody 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!
Although I have a tiny raclette grill, this recipe doesn’t use one.
You can make it in your oven, or even an air fryer or toaster oven. Above, I made three little potatoes as a snack for myself! It’s also a perfect girl-dinner option with a glass of white wine! It’s truly a taste of Switzerland.
Raclette Potatoes with Cornichons
original recipe by Christina Conte serves 2 as appetizers
FULL PRINTABLE RECIPE BELOW
Ingredients
- potatoes, boiled
- raclette cheese
- cornichons
Directions
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.
Remove from the oven and place on a serving platter. Now, add a small cornichon on each potato half and serve immediately.
Raclette potatoes with cornichons make delicious appetizers, or even a full meal if you accidentally eat too many, as I have done in the past!
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Raclette Potatoes with Cornichons
Ingredients
- 6 baby potatoes (boiled, do not peel unless you dislike the skin)
- 3 slices raclette cheese (half a full slice)
- 12 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
Christina’s 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.
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