Swiss Melted Cheese with Potatoes (Raclette)

Name: Swiss Melted Cheese with Potatoes (Raclette)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Switzerland
Ingredients: 1 3/4 lb (800 g) raclette cheese, sliced 1/8 inch (3 mm) thick (or Gruyère or Comté); 2 lb (900 g) small waxy potatoes, scrubbed; 1 cup (150 g) cornichons; 1 cup (150 g) pickled cocktail onions; Freshly ground black pepper, to taste

Raclette Say it: rah-KLET

By the Passport Plate editors. Published November 6, 2026.

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Raclette is a Swiss alpine classic from the Canton of Valais, built around a semi-hard cheese that melts into a nutty, salty, creamy pool. Traditionally the cut face of a cheese wheel is heated and the bubbling surface is scraped onto plates, then eaten with small boiled potatoes, cornichons, and pickled onions. It is a communal dish, passed around the table and repeated in rounds, and its appeal lies in the contrast of hot, stretchy cheese, earthy potatoes, and sharp pickles.

Swiss Melted Cheese with Potatoes (Raclette)

Raclette

Pronounced rah-KLET

Serves: 4
Prep: 15 min
Cook: 30 min
Total: 45 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

1 3/4 lb (800 g)800 g (1 3/4 lb) raclette cheese, sliced 1/8 inch (3 mm) thick (or Gruyère or Comté)
2 lb (900 g)900 g (2 lb) small waxy potatoes, scrubbed
1 cup (150 g)150 g (1 cup) cornichons
1 cup (150 g)150 g (1 cup) pickled cocktail onions
Freshly ground black pepper, to taste

Method

Put the potatoes in a large pot, cover with cold water by 1 inch (2.5 cm), and salt the water generously. Bring to a boil, then simmer for 18–25 minutes, until a knife slides into the largest potato with no resistance. Drain, cover, and keep warm.
Slice the raclette cheese into 1/8-inch (3 mm) slices and let it sit at room temperature while the potatoes cook so it melts evenly.
Set up a raclette machine according to the manufacturer’s instructions, or preheat the oven broiler with a rack 6 inches (15 cm) from the heat.
For the machine, place 3–4 cheese slices in each raclette pan and heat until the cheese is bubbling and the edges are golden, 3–5 minutes. For the oven, arrange the slices in small ovenproof dishes and broil until bubbling and lightly browned, 3–5 minutes.
Slide or scrape the melted cheese over hot potatoes on warm plates, leaving the potatoes underneath to catch the cheese.
Serve immediately with cornichons, pickled onions, and a grind of black pepper, and repeat the melting and scraping in rounds until everyone is satisfied.

Regional variant: Raclette de Savoie (Savoyard Raclette)

Use a Savoyard raclette cheese instead of Swiss raclette and serve thinly sliced cured ham or dried beef alongside the potatoes and cornichons. Melt the cheese the same way—in raclette pans or under the broiler—until bubbling, then scrape it over the potatoes.

Cook's notes

Use waxy potatoes such as Yukon Gold, Charlotte, or Ratte; floury potatoes break apart and turn watery on the plate.
Let the cheese come to room temperature for 20–30 minutes before melting; cold slices can release oil before they soften.
Keep boiled potatoes warm in a low oven at 200°F (95°C) while you melt the first batches of cheese.

Serve with

Boiled potatoes, cornichons, pickled onions, and black pepper; dry white wine, black tea, or sparkling water.

Make ahead and storage

Boil and refrigerate the potatoes up to 1 day ahead; reheat in a covered pot or low oven. Slice cheese up to 1 day ahead and keep chilled; melt to order.

Swiss Melted Cheese with Potatoes (Raclette)