Favorite Raclette Recipes & Ideas

Name: Favorite Raclette Recipes & Ideas
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 1
Cuisine: French
Ingredients: Gwaltney Chopped Ham; Del Monte New Potatoes, Diced; Go Garlic Bread; Private Selection Calabrese Deli Sliced Salami; Publix Pickles, Sweet, Chips; Nature to Go Pineapple Mango; B&G Bell Peppers, Sweet; Sunset Kumato Tomatoes; Fresh Gourmet Onions, Crispy; Sliced White Mushroom; Yellow Sweet Corn; Garlic Package; Living Herbs Fresh Chives; Crystal Creamery Cultured Sour Cream; Chosen Foods Classic Keto Mayo; Poshi Cauliflower, Salt & Black Pepper; Small Honey Mango (Ataulfo) (1 mango); Better Than Bouillon Vegetable Base, Reduced Sodium, Seasoned; Ingrilli 100% lemon Juice; Good Flavors Organic Curry Powder; Koegel's Paprika; C&H Premium Pure Cane Dark Brown Sugar; Kikkoman Dipping Sauce, Sweet & Sour; Crusty Gourmet Bread; Ready Pac Bistro Crisp Garden Greens, Lettuce, Carrots, Red Cabbage, Salad Bag; Randall Foods Small Boneless Pork Chops Pack; Shallots (1 lb); vive Mini Organic Thyme Leaf; Mi Costeñita Whole Dried Oregano Entero; El Chilar Clavo Molido Ground Clove

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?

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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.

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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