Raclette Recipe Without a Grill (2024)

FAQs

How to serve raclette without a grill? ›

Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.

To do so, you'll want to steam some small potatoes first. Then, cut them in half and hollow them out partway so that they can be stuffed with veggies like mushrooms, tomatoes, and onions. Finally, top the potatoes with a slice of raclette and cook in the air fryer until the cheese reaches that perfect melting point.

If you don't have a raclette grill and don't want to invest in one, you can also melt the cheese in a cast iron pan under your broiler.

In Valais, raclette is typically served with potatoes, cornichons (fermented, pickled cucumbers), pickled onions, black tea, other warm beverages, or Fendant wine.

Raclette cheese is a semi-hard cheese that is sliced thickly and melted or grilled. The Swiss tradition is to serve melted raclette as a side served over pearled onion, crusty French bread, asparagus, cornichons, or boiled potato.

If the cheese isn't melting in the air fryer, it may be because the slice of cheese is too thick, it is not a good melty-cheese, or you are using shredded cheese. All of these may cause the cheese not to melt enough in a grilled cheese sandwich.

Swiss raclette cheese is a full-fat, finely melting, semi-hard cheese, which has been matured for at least three months and is made from raw or pasteurised cow's milk without any additives. Raclette cheese is distinguished by its aromatic smell and its outstanding melting properties.

Try following these 3 Swiss Rules when having Raclette: No Side Dishes – They don't want anything else grilling. No Drinks – You cannot drink water during and 2 hours after, you can only wine, beer or hot tea. They believe that when you drink anything else, it will cause you congeal cheese in your belly.

Raclette cheese is traditionally made from cow's milk, although you can also find some varieties made from sheep's milk. Raclette cheese is a semi-hard cheese which is thickly sliced (less than 1 cm) and used for melting and grilling; it is not intended to be eaten raw.

The cheese: If you can't find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire.

How to make raclette at home without a grill? ›

cast-iron or enameled cast-iron frying pan in oven to warm 5 minutes (cast iron holds heat well and will keep cheese oozy longer). Add raclette to pan and cook until cheese is hot and evenly melted, 5 minutes. While cheese melts, set everything on the table, including a trivet or warmer for the hot cheese.

Classic: raclette cheese, small potatoes, ham, sausages, Bündnerfleisch air-dried meat, pickles, pickled pearl onions and a baguette. Quebec-style: Gré des Champs cheese, small potatoes, apples, bread. Italian: mozzarella cheese, prosciutto, salami, cherry tomatoes, sun-dried tomatoes.

Traditionally, raclette cheese is eaten with boiled potatoes, cornichons, and lots of charcuterie. But I've been invited to dinners where cherry tomatoes, fresh mushrooms, and even bolognese sauce were served.

In Swiss tradition the melted raclette is usually served over boiled potatoes with pickled onions on the side. Some Swiss will even chop up potatoes and place directly into the coupelles. It is also Swiss tradition to serve a plate of cold charcuterie (salami, ham, dry-cured meat, etc) as an accompaniment.

“Gschwellti” or steamed potatoes are a must for raclette. In addition to pickled onions and gherkins, other great options include fruit mostarda, corn on the cob, red pepper or sun-dried tomatoes. Fruits such as pears, pineapple or grapes are also delicious with raclette.