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Favorite Raclette Recipes & Ideas
Serves 1
60 mins prep
60 mins cook
120 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
Creamy Garlic Sauce (works great with EVERYTHING)
Creamy Curry Sauce (perfect for chicken or pork)
Other Ingredients
Pork Marinade (a simplified version of my Schwenkbraten)
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)
4 boneless pork chops2 shallot2 clove garlic½ teapsoon thyme2 teaspoon dried oregano½ teaspoon ground cloves½ teaspoon ground allspice2 Tablespoon olive oilsalt and pepperPrep the steak (Chimichurri-style)
2 large steak of your choice2 Tablespoon olive oil1 Tablespoon red wine vinegar2 clove garlic4 Tablespoons chopped parsley½ teaspoon red crushed pepper½ teaspoon dried oreganosalt and pepperPrep the shrimp (Scampi-style)
2 pound shrimp2 Tablespoon olive oil2 Tablespoon fresh lemon juice2 Tablespoon chopped parsley4 cloves 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.
6 cloves garlic2 handful finely chopped chives120 grams sour cream4 Tablespoons mayosalt and pepper to taste300 gram mango1 onion chopped2 teaspoon vegetable buillon2 teaspoon lemon juice4 teaspoon curry powder1 teaspoon paprika powder20 grams brown sugar100 grams 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 pepperOnionsMarinated mushroomsTomatoes
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 hamGarlic butterSalamiPicklesCornsweet and sour sauceCut 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 breadlight, 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.
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