Credit: Claudio Schwarz on Unsplash.com

The term raclette comes from the name of the utensil traditionally used to collect the cheese as it melts on the wheel next to the fireplace.


  • 1kg of raclette cheese
  • 1.2kg of potatoes (preferably Roseval)
  • 12 slices of Bayonne ham
  • 100g of smoked duck fillets
  • 100g of Bündnerfleisch
  • 12 slices of rosette
  • 1 jar of gherkins
  • 1 jar of small onions in vinegar


  • Wash the potatoes, cover them with cold salted water and cook them with the skin on for about 25 minutes at a rolling boil. Check for doneness, drain and keep warm.
  • Arrange the slices of raclette cheese on a plate.
  • Arrange the meat on another plate and divide the gherkins and onions into bowls.
  • Place your raclette machine in the centre of the table and preheat it.
  • Place the potato dish on top of the raclette machine and serve the meat, cheese and condiments separately.
  • Enjoy the melted cheese with potatoes, meats and condiments to taste.