Raclette is a semi-hard cow’s milk cheese hailing from the Alpine regions of France and Switzerland. Raclette comes from the French word racler, meaning “to scrape.” Traditionally, the cheese is melted in a custom grill or near an open fire. Once it’s bubbly, it is then scraped over meats, potatoes, or vegetables. Often produced in large wheels, raclette has a smooth and creamy texture with rich, nutty, and lightly fruity notes and a pungent aroma. Its pale-yellow interior and washed rind yield an earthy fragrance.
Although impressive (and maybe a touch intimidating) to see a large half-wheel melting and bubbling under a grill at a restaurant, raclette is easy to make at home—slice, shred, or cube your wedge and let it melt under a broiler, in the oven, or with a kitchen torch. This luxurious and wonderfully versatile cheese is perfect for any dish that needs something melty, including sandwiches, pastas, soups, and burgers.
The cheese featured in these recipes is Jumi Natural Raclette. For more than 125 years and across five generations, the family has honed the craft of cheesemaking, dedicated to refining and expanding the tradition of Swiss cheeses. Jumi Raclette appears in a square format, which makes it easier for shops to slice and portion for use in raclette grills at home.
Raclette and Hasselback Potato Gratin
Hasselback potatoes are carefully sliced into thin, even layers that fan out while staying connected at the base, then baked until golden. This creates a crispy skin and a fluffy, flavorful interior. They get their name from the Hasselbacken restaurant in Stockholm where the dish was popularized in the 1950s. Hasselback-inspired dishes feature artfully arranged potato slices smothered and baked in indulgent cheese sauces. Melty raclette mixed with velvety Comté creates a creamy fondue-like sauce that partners well with the crispy potatoes. Serve as an impressive side dish, topped with fresh chives.
Raclette and Onion Käsespätzle
Käsespätzle, a traditional dish that hails from Austria, Germany, and Switzerland, is often called the mac and cheese of the Alps. Soft egg noodles are made from a simple dough that’s pressed through a spätzle maker—similar to a potato ricer. The noodles are layered with a rich melting cheese and golden caramelized onions for the perfect indulgence after a day of skiing.
Sweet Potato, Raclette, and Sausage Galette
This savory galette combines sweet potatoes, sausage, and raclette in a rustic, flaky homemade crust. A sprinkling of kale adds slightly bitter notes to this satisfyingly earthy, creamy dish. Top with vibrant red cabbage slaw and sliced cornichons to add crunch.
Raclette Smashburger
Elevate savory smashburgers with melty raclette, candied bacon, peppery arugula, crispy shoe-string fries, and a layer of homemade apple butter. For best results, look for 80 percent lean ground beef chuck. Save any extra apple butter in the refrigerator for up to one week to spread on toast, swirl in crepes, top pork dishes, or pair with cheese. If you’re in a pinch, store-bought apple butter will do the trick.
Potato, Leek, and Raclette Soup with Broccoli and Truffle Oil
This silky soup gets an emerald green boost from broccoli, while slow-cooked leeks lend sweetness that naturally pairs with rich raclette. Finished with a few drops of truffle oil and toasty sourdough breadcrumbs—from a simple recipe that can be made while the soup is simmering—this intensely decadent soup is best served in smaller portions. To ensure all the grit is gone from your leeks, soak them in cold water for 10 minutes.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
