Favorite Raclette Recipes & Ideas
Serves 1
60 mins prep
60 mins cook
240 mins Marinating Time
360 mins total
Raclette, while invented in Switzerland, is one of the most popular meals to eat for the holidays in Germany, besides cheese fondue. That's because it's a people-pleaser kind of dinner.
Everybody at the table gets to select their favorite 'toppings' to add to the pan, then adds the melty delicious Raclette cheese on top to be grilled by your Raclette grill.
PLUS add some marinated meats, shrimp and veggies on the grill top to make this even more fun. It's a unique way to entertain during the cold months AND have everybody get what they want.
I even used it outside during the warmer months as well (think tableside grilling without stinking up your home) and everybody LOVED it.
I mean... who doesn't love amazing cheese after all?
Raclette Toppings
Raclette cheese.This one of course is a must. If you can't find it, or for whatever don't want to use it, read my note above regarding which cheese to use.
Sliced hamTypically boiled, smoked ham. I really like the black forest ham from Whole Foods. I walk up to the deli counter and am the annoying person to tell them EXACTLY how thin I want it.
Boiled mini potatoes.Those little guys you can buy in a net. I slice them up and put them in the raclette pan with homemade garlic butter and whatever other toppings. Then that cheese. Heaven.
Garlic butterI always start by putting some in the bottom of my raclette pan. Makes all the difference. Spread some on bread on put it on the grill top to make garlic bread.
SalamiWe didn't commonly use salami in Germany, but THE KIDS LOVE IT.
PicklesEspecially those tiny, red peruvian peppers are a clear favorite. They are not spicy, but on the sweet side, and that pickle flavor plus the melted raclette cheese is such a perfect combination. Cornichon pickles and even olives also love melted cheese.
Cut-up, fresh pineapple. Raclette Hawaii, here we come. YUM!
Bell pepperCut up into small bits, so it has a chance to soften a little before your cheese has a chance to burn
Tomatoescut up into small pieces or use cherry or grape tomatoes and cut them in half
OnionsJust have them ready. I use them in every pan.
Marinated mushroomsThose would be fun to add to the grill top, but they don't usually get a chance to cook well enough in the raclette pan. Marinade them the same as the steak.
CornMy sister's favorite.
Creamy Garlic Sauce (works great with EVERYTHING)
Creamy Curry Sauce (perfect for chicken or pork)
Other Ingredients
sweet and sour sauceyou can of course make it yourself, but I just buy it.
Crusty, white breadLike baguette or ciabatta. I love sliding my ready-to-eat raclette pan contents onto a slice of bread, losing none of those delicious juices to my plate.
light, green saladto help digest all that cheese and cleanse your palate between cheesy raclette pans
Pork Marinade (a simplified version of my Schwenkbraten)
boneless pork chopstrim off excess fat, cut into bite-sized pieces
shallotfinely chopped
clovegarlicminced
teapsoonthymefresh or dried, leaves only
tbspolive oil
Steak Marinade (chimichurri inspired)
Shrimp Marinade (lemon garlic)
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Marinate
Prep the raw meat and shrimp (if using) first since it will need time to marinade. If you're preparing a vegetarian raclette, marinate vegetables/tofu/etc to grill ahead of time.
Make sure that each meat is cut into similar, bite-sized pieces, then combine the ingredients for the marinade. Cover and let sit in the fridge for 4+ hours to marinade. You can prepare the meat the day before.
Prep the pork (Schwenkbraten-style)
boneless pork chops
shallot
clove garlic
teapsoon thyme
tsp dried oregano
tsp ground cloves
tsp ground allspice
tbsp olive oil
salt and pepper
Prep the steak (Chimichurri-style)
large steak of your choice
tbsp olive oil
tbsp red wine vinegar
clove garlic
tbsp chopped parsley
tsp red crushed pepper
tsp dried oregano
salt and pepper
Prep the shrimp (Scampi-style)
lb shrimp
tbsp olive oil
tbsp fresh lemon juice
tbsp chopped parsley
clove garlic
Sauces
Make the sauces (if using). I love them for dipping the meat/shrimp/veggies you're grilling. Simply combine the ingredients and puree until smooth. Keep cold until using. These can also be prepared the day before if you'd like.
clove garlic
handful finely chopped chives
oz sour cream
tbsp mayo
salt and pepper to taste
oz mango
onion chopped
tsp vegetable buillon
tsp lemon juice
tsp curry powder
tsp paprika powder
oz brown sugar
oz sour cream
Toppings
Cut up your raclette toppings. Small sized pieces is what you're going for, so they get a chance to soften in the raclette pans as your cheese is melting on top.
Cut-up, fresh pineapple.
Bell pepper
Onions
Marinated mushrooms
Tomatoes
Arrange
Arrange all toppings on platters with serving utensils, making sure no raw meat ever touches anything but the grill. We simply grill the meat in batches and then distribute it to everyone when it's cooked and eat with the sauces. That way not everybody needs to handle the raw meat.
Raclette cheese.
Sliced ham
Garlic butter
Salami
Pickles
Corn
sweet and sour sauce
Cut up the bread, boil the mini potatoes in salted water and prepare a super simple green salad to go with your meal (I typically use a vinaigrette as the dressing to help cleanse the palate in between).
Boiled mini potatoes.
Crusty, white bread
light, green salad
Serve
Serve with a white, crisp wine like a dry or semi-dry Riesling or Sauvignon Blanc. I also love a lighter red wine like a Pinot Noir with Raclette.