History
Raclette is a Swiss dish that originated in the Alpine regions. Its name comes from the French word “racler,” which means “to scrape” or “to shave.” The dish has its roots in the communal meals of Swiss cow herders during the cold winter months, where they would melt cheese over a fire and scrape it onto bread and potatoes.
Ingredients
Traditional ingredients for Raclette include:
- Cheese: Raclette cheese (the traditional choice, but other cheeses can also be used)
- Potatoes: Boiled or roasted potato slices
- Pickles: Typically cornichon pickles
- Charcuterie: Sliced salami or ham (optional)
- Fresh vegetables: Such as cherry tomatoes, mushrooms (optional)
- Spices: Black pepper, freshly ground pepper, or other seasonings
Preparation
The preparation of Raclette typically involves these steps:
- Prepare the Cheese: Raclette cheese is thinly sliced or cut into cubes.
- Prepare the Grill: If using a Raclette grill or machine, heat it up.
- Melt the Cheese: Place the Raclette cheese on the top of the grill or machine and melt it until it becomes creamy and gooey.
- Prepare the Serving: Each person is provided with a plate. Arrange potato slices, pickles, charcuterie, and any other desired accompaniments on the plate.
- Assembly: Once the cheese is melted and bubbly, scrape it onto the prepared plates over the other ingredients.
- Serving: Serve the prepared Raclette plates hot. Typically, it’s enjoyed with bread slices or baguette.
Notes
- Raclette is often considered a social meal, enjoyed with family and friends.
- It emphasizes the freshness and quality of the cheese and accompanying ingredients.
- Each person can customize their Raclette plate according to their preferences.
Raclette is especially popular in Switzerland and other European countries, offering a cozy and satisfying dish during cold winter days.
